This has always been a family favourite. Quick to put together, you can have a delicious and satisfying meal on the table in about half an hour give or take a few. Wonderful!
4 slices smoked rindless streaky bacon
½ leek, cut in half lengthwise and then thinly sliced into half moons
2 large potatoes, peeled and cut into 1 inch chunks
1 bay leaf
½ tsp summer savoury
Salt and pepper to taste
1 (425ml) tin creamed style corn*
1 cup whole full fat milk
1 knob butter
Heat a heavy bottomed medium large saucepan over medium heat and toss in the bacon. Fry until crisp. Add the slices of leek and cook for a few minutes longer until tender. Add the potatoes, bay leaf, herbs and boiling water to cover. Bring back to the boil, then reduce the heat and simmer for 10 minutes or until the potatoes are tender. Stir in the creamed corn and the milk. Gently heat until heated through. Season to taste with the salt and pepper. Add a lump of butter and serve hot with buttered crispy whole grain toast.
*Note- You can get the creamed style corn in the vegetable aisle of most grocery stores here in the UK.