6 spring onions
2 rashers of bacon
2 tablespoons butter
2 tablespoons flour
3 cups chicken stock
1/2 cup cream
2 x 430g cans cream-style corn
Slice onions finely. De-rind and chop the bacon. Melt butter in a large saucepan. Add spring onions and bacon and cook until the onions are soft. Stir in the flour and cook until frothy. Gradually add chicken stock, stirring until mixture boils and thickens. Add undrained corn. Re-heat until boiling. Remove from the heat and stir in the cream. (Low fat cream can be used.)