RECIPE: Spicy flavoured veloute tickles the taste buds

University of Derby Buxton chef lecturer Robert Stordy’s latest recipe is sweet corn veloute, cheese, chilli and crispy smoked bacon - serves 4.

Thursday, 14th November 2013, 6:00 am


350g frozen sweet corn niblets

30ml vegetable or olive oil

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75g smoked bacon, cut into thin strips

100g onion, chopped

½ tsp chopped chilli

25g plain flour

750ml vegetable stock, hot

Salt and mill pepper

150g grated cheddar cheese


Quickly fry the bacon strips in the oil until crisp, drain from the oil.

Sweat the onions and chilli in the bacon oil until soft, add the flour and mix in.

Return to the heat and gradually add the stock stirring continually until all the stock is incorporated, add the sweet corn, return to the boil. Simmer for about 20mins.

Add most of the cheese, check seasoning and liquidise until smooth.

Reheat and sprinkle remainder of cheese onto with crispy bacon strips, finish with chopped chives.