Ask a chef: Vogel Street Kitchen's Corn, Bacon & Polenta Soup

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

This recipe along with over 100 other great dishes from around the region, can now be purchased in Volume 3 of the Otago Daily Times - Fresh - Ask a Chef cookbook


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Photo by Christine O'Connor
Photo by Christine O'Connor
Vogel Street Kitchen's corn, bacon & polenta soup
Makes six portions and freezes well


600g corn
200g free-range bacon
8 Tbsp fine polenta
60g butter
60g parmesan (powdered is fine)
4 medium onions
4 cloves garlic
6 cups water
2 Tbsp chopped chives
salt and pepper to taste


Fry the onions, garlic, bacon and polenta in the butter.

Add the water and the corn.

Bring to the boil then gently simmer for 15 minutes.

Add parmesan, chives and season.

Requested by Theresa White.

This recipe comes from Vogel Street Kitchen in Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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