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Lancewood Cheesy Sweetcorn Soup
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Lancewood Cheesy Sweetcorn Soup

Ingredients

45 ml butter
1 onion , finely chopped
1 garlic clove , crushed
30 ml flour
750 ml milk
1 chicken stock cube
250 ml LANCEWOOD® Cheddar , finely grated
410 g canned cream style sweetcorn
1 ml paprika
lemon juice , a few drops
salt & freshly ground black pepper  to taste
30 ml fresh parsley , chopped
LANCEWOOD® Cheddar , grated for serving
125 g bacon , chopped & fried until crispy

Method

Heat the butter in a medium sized saucepan, add onion and garlic and fry over low heat until soft. Add flour and stir to mix.

In a separate pot, heat milk and dissolve chicken stock cube. Add the milk, a little at a time, to the flour and onion mixture while stirring continuously.

Add the cheese, sweetcorn, paprika and lemon juice.

Stir over low heat until the cheese has melted. Season to taste.  

To finish:
Sprinkle chopped parsley. Serve with extra cheese and crispy bacon pieces.

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