Prep time 8 minutes   I   Cook time 20 minutes   I   Serves 2

2 slices of bacon (optional), chopped
1 onion, roughly chopped
2 carrots, peeled and diced
5 medium potatoes, peeled and diced
2 ½ tsp Cajun spice
450ml chicken stock

30ml milk
1 tbsp plain flour
30ml double cream
1 x corn on cob, cooked
2 tbsp olive oil
Salt and pepper

In a saucepan, fry bacon (if using) in oil for 2 minutes. Add onion, carrots and potatoes and fry for further 2 minutes. Add 1 ½ tsp of Cajun spice and cook for further 1 minute. Add chicken stock and bring to boil. Simmer for 10-15 minutes or until potato is cooked through. Meanwhile, dry fry corn on the cob in a hot pan, until corn blackens slightly. When roughly charred all over, slice off the corn lengthways and set aside. For the Cajun oil, mix 1 tsp of Cajun spice mix with 1 tbsp of olive oil and set aside. Remove a large spoon of potatoes from saucepan, mash in bowl with flour and milk then pop back in pan. Mash soup using a potato masher. Add cream and season to taste.  The soup should be smooth and creamy. Serve with charred corn, and Cajun oil.