Instructions: In a large pan, melt butter, add finely chopped onion, bacon, potatoes and celery and cook gently 4-5 minutes until onion is tender. Add flour, stir until combined, cook 1 minute, remove pan from heat.

Add water, stock cubes and vermouth gradually to pan and stir until combined. Return pan to heat and stir until soup boils and thickens, reduce heat, add half the corn and simmer gently for 10 minutes, stirring regularly.

Process remaining corn with milk until smooth in an electric vitamiser and add to soup. Reheat. Season well.

Just before serving, add cream to pan and heat through gently.

Finish with a swirl of cream, chopped chives and bread croutons.

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