Step 1 Microwave bacon on high for 1 1/2 minutes. Chop. Set aside.
Step 2 Place onion, potato, capsicum and oil into a microwave-proof bowl. Cover and cook on high for 5 minutes, stirring once.
Step 3 Stir in flour and cook on high for 1 minute. Gradually add stock, stirring. Add corn and cook for 6 minutes on high, stirring twice during cooking.
Step 4 Purée if desired, then return to microwave-proof bowl. Add bacon and milk. Cook for 4 minutes on HIGH, or until hot. Season to taste and serve with multigrain bread, and if desired, an herb garnish.
Once cooled, this soup can be frozen.
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