Step 1 In a large saucepan heat the oil, add the chopped onion, bacon and capsicum and sauté until bacon is cooked and vegetables are tender.

Step 2 Mix in the flour then gradually add the stock, stirring continuously. When all the stock is added, stir in the corn, potato and kumara and bring to the boil.

Step 3 Simmer the soup until the vegetables are tender and the liquid has reduced a little, then add the lite evaporated milk.
 Using a vegetable masher, break up the soft pieces of potato and kumara, mashing the soup gently. You don't need to pulverise it, just break up the cubes a little.

Step 4 Season to taste and garnish with fresh chopped parsley, chives or coriander.