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Corn Soup with Bacon

Updated: Feb 28

  • Tasty and nutritious, corn belongs to the real summer vegetables. It contains little saturated fat and very little cholesterol and salt. It is a good source of dietary fiber, thiamine and folic acid. The fantastic taste and blend with the bacon gives an even greater, irresistible taste to this soup! Follow recipe.


Ingredients: cup: 200 ml, very easy, total time: 50 min.
  • 4 can corn/ 400 g

  • 4 cups water /or as needed to taste

  • 40 g butter

  • 1 little head of onion/finely chopped

  • 1/3 leek white part/finely chopped

  • 120 g bacon/ cut into thin slices 7 cm long

  • 1 carrot / finely chopped

  • 1/2 tsp salt and pepper to taste

  • 1 tsp dry herbal spice/Vegeta

  • 1 Tbsp chopped fresh parsley

Preparation:
  1. Pour the strained corn from the can into a medium pot and cover with enough water to cover the corn. Cook for about 20 minutes.

  2. During this time, pour finely chopped onion into very little oil, add dry seasoning to Vegeta, fry until it becomes transparent. After that, add the prepared carrot and leek, simmer for about 15 minutes, stirring constantly. At the very end, add butter, stir and cook for about 2–3 minutes. Put out the fire.

  3. Blend the boiled corn with water well with a stick mixer into the cream. (For me, it took about 10–15 minutes to get a good cream, it depends on the strength of your stick mixer). Then add the vegetable ingredients and mix once more with a stick mixer, to homogenize everything well into a cream. Add water as needed (according to your taste, how thick you want the broth to be, do this while the fire is off). When you have finished all that, turn on the heat again, cook with occasional stirring on a slightly moderate heat, add salt and pepper to taste. Wait for the broth to boil, turn off the heat and add fresh chopped parsley to taste.

  4. Place the bacon, cut into thin strips, in a pan with very little oil, fry until well browned on both sides, it must be crispy. Place on a plate lined with a kitchen towel to absorb excess fat.

  5. Serve the corn soup in deep plates, add bacon as an addition.

  6. 60 g of bacon per person is quite enough for this soup.

Buon appetito!

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