Hot Yoghurt Soup with Corn Bacon (Print Version)

Creamy tangy soup with yoghurt, sweet corn, crispy bacon, and coriander—a comforting blend with gentle spice.

# 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 - 10.5 oz sweetcorn kernels (fresh, frozen, or canned and drained)

→ Spices & Herbs

07 - 1 tsp ground cumin
08 - 1/2 tsp ground coriander
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 1 small bunch fresh coriander (cilantro), chopped (plus extra for garnish)

→ Others

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

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add diced bacon and cook until golden and crisp. Remove bacon with a slotted spoon and set aside on paper towels.
02 - In the same pan, add onion and sauté until translucent, about 4 minutes. Stir in garlic, cumin, ground coriander, and chili flakes; cook for 1 minute until fragrant.
03 - Sprinkle in flour and cook, stirring constantly, for 1 minute. Gradually whisk in stock, ensuring there are no lumps.
04 - Add sweetcorn kernels and bring mixture to a gentle simmer. Cook for 10 minutes to develop flavor.
05 - Whisk yogurt with a ladleful of hot soup in a separate bowl to temper. Slowly stir yogurt mixture back into the pot. Reduce heat to low—do not let boil after adding yogurt to prevent curdling.
06 - Season with salt, pepper, and lemon juice. Stir in chopped coriander and half the crispy bacon.
07 - Ladle soup into bowls. Garnish with remaining bacon and extra fresh coriander.

# Expert Tips:

01 -
  • The way the tangy yogurt balances smoky bacon feels like a chefsecret
  • Ready in under an hour but tastes like it simmered all afternoon
  • That texture somewhere between creamy broth and velvet is addictive
02 -
  • Never let the soup boil after adding yogurt or it will separate and curdle
  • Tempering the yogurt with hot liquid first is the step most people skip and regret
  • Corn sweetness varies so taste it before adding final seasonings
03 -
  • Room temperature yogurt incorporates more smoothly than cold
  • Grate fresh lemon zest on top just before serving for bright aroma
  • Make it a meal with a side of flatbread warmed on the stove

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