Ingredient:
2 tbsp sunflower oil
1 large onion, chopped
8 thick streaky bacon rashers, rinds removed, diced
500 g (1 lb) sweetcorn kernels
250 ml (8 fl oz) single cream
1×400 g can beans, such as borlotti or broad beans, drained
Salt
Tabasco sauce
3-4 tbsp snipped fresh chives, plus extra to garnish

Method:
Heat the sunflower oil in a large frying pan, add the onion and bacon, and cook gently, stirring occasionally, for 7 minutes or until lightly browned.

Stir in the sweetcorn cream and simmer for 2 minutes. Puree 3-4 tbsp of the sweetcorn mixture in a food processor until quite smooth, then stir back into the frying pan.

Add the beans and return to a boil. Simmer stirring occasionally, for 5-10 minutes until the mixture is thickened.

Add salt and Tabasco sauce to taste, and stir in the snipped chives. Serve at once, garnished with fresh chives.