Hot Yoghurt Soup Corn Bacon (Printable)

Creamy yogurt soup with sweet corn, crispy bacon, and aromatic spices—a comforting bowl ready in under an hour.

# What You Need:

→ Dairy

01 - 2 cups plain Greek yogurt, full-fat recommended
02 - 3 cups chicken or vegetable stock

→ Meats

03 - 3.5 oz smoked bacon, diced

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10 oz sweetcorn kernels, fresh, frozen, or canned and drained

→ Spices & Herbs

07 - 1 tsp ground cumin
08 - ½ tsp ground coriander
09 - ¼ tsp chili flakes
10 - Salt and freshly ground black pepper to taste
11 - 1 small bunch fresh coriander, chopped, plus extra for garnish

→ Pantry Staples

12 - 2 tbsp olive oil
13 - 1 tbsp plain flour
14 - Juice of ½ lemon

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add diced bacon and cook until golden and crisp, about 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
02 - In the same pan, add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic, ground cumin, ground coriander, and chili flakes; cook for 1 minute until fragrant.
03 - Sprinkle flour into the pan and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the stock, ensuring no lumps form.
04 - Add sweetcorn kernels and bring mixture to a gentle simmer. Cook for 10 minutes to allow flavors to meld and corn to become tender.
05 - In a separate bowl, whisk yogurt with a ladleful of hot soup to temper. Slowly stir the warmed yogurt mixture back into the pot. Reduce heat to low—do not let boil to prevent curdling.
06 - Season with salt, black pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon. Adjust seasoning as needed.
07 - Ladle hot soup into serving bowls. Garnish with remaining crispy bacon and additional fresh coriander. Serve immediately.

# Expert Advice:

01 -
  • The tangy yogurt creates this incredible velvety texture that coats your spoon and warms you from the inside out
  • Its that perfect balance of smoky bacon sweetness and just enough gentle heat to keep things interesting
02 -
  • Never let the soup boil after adding the yogurt or it will curdle into an unappealing mess, keeping it at a gentle simmer is the secret to silky smooth results
  • Tempering the yogurt with hot soup first is nonnegotiable, it prevents the dairy from separating and gives you that restaurantquality texture
03 -
  • Use room temperature yogurt rather than cold from the fridge, it incorporates more smoothly into the hot soup
  • If your soup does separate slightly, whisk it vigorously off the heat and it will usually come back together

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