Method

• Start by making the corn stock
• Using a sharp knife and holding the corn in an upright position, scrape off the kernels into a bowl but reserve the cobs
• Place the cobs in a large saucepan and add enough water to cover
• Bring to the boil and leave to simmer for approximately 15 minutes After 15 minutes, or once the water has taken on the flavour of the corn, remove the cobs from the pan and reserve the liquid Add the butter to a pan over a medium heat
• Once the butter has melted, add the onions and sweat until soft and translucent
• Add the kernels and sweetcorn stock and bring to the boil
• Simmer until the corn has cooked through, approximately 5 minutes
• Pour the contents of the pan into a blender and blitz until smooth
• Add a little water to give the soup a thinner consistency Pour the soup into a large bowl and add most of the basil leaves, reserving some for garnish
• Leave for approximately 20 minutes
• Strain the soup into a clean pan and discard the basil leaves
• Reheat the soup over a low heat Divide the soup into bowls and garnish with the remainder of basil leaves
• Drizzle with pesto and serve immediately with the crumbled bacon or whole prawns