Curried chicken and potato soup

Method

1. Heat the vegetable oil in a large saucepan over medium–high heat and cook the onion and bacon, stirring, until they are starting to sizzle, about 3 minutes. Add the chicken and stir until the outside of the chicken no longer looks pink, about 4 minutes.
2. Add the curry powder and garlic and stir until fragrant, about 1 minute. Add the stock, potatoes, carrot, corn kernels, rice, sea salt, thyme, marjoram and pepper and bring to the boil. Reduce the heat to medium–low and simmer, covered, until the vegetables are tender and the rice is cooked, about 30 minutes.
3. Ladle the soup into bowls and garnish with chopped coriander or parsley.