n a medium sauce pan heat the olive oil over a medium heat.

Add bacon and cook until crispy and golden. Remove the bacon to a bowl and set aside. Drain the fat from the pan.

Cook the onion and garlic over the same medium heat for a few minutes, until they are soft and translucent.

Add the potatoes and the chicken broth. Bring to the boil.

Cook until the potatoes are tender.

Mix the cornflour and water in a small bowl, and add to the pan.

Bring to a full boil for a minute or 2 to thicken the soup.

Add some of the bacon back to the pan, reserving some for topping the soup.

Add the dill to the soup.

When serving, garnish the top of the soup with the corn, bacon and some fresh dill.