4 large corn on the cob

5 cups chicken stock

1 x 400g sachet Denny Alfredo Pasta Sauce

2 Tbsp butter

1 large brown onion, finely diced

200g Denny White Button Mushrooms, sliced

2 stalks celery, thinly sliced

450g potatoes, washed, peeled and thinly diced

To serve:

Crispy bacon bits

Sliced spring onions


- Cut the corn off the cob and reserve the kernels. Place the corn cobs and chicken stock in a pot. Bring to a simmer and cover with a lid.

- Cook for 20 minutes to allow the corn flavour to infuse. Remove the cobs and discard.

- Add the Denny Alfredo Pasta Sauce and whisk it in well. Keep warm and set aside.

- In a new large pot- melt the butter. Add the onion and cook gently until completely softened. Season lightly. Add the sliced mushrooms, corn kernels and celery. Stir to combine.

- Pour in the combined stock and Alfredo sauce. Add the potatoes. Simmer until all the vegetables are tender. Season to taste.

- Ladle the soup into bowls and top with crispy bacon bits and spring onions. Serve.

Serves 6

Prep time: 15 minutes

Cook time: 40 minutes

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