Corn soup with creamy taste seasoned with spices and crispy fried bacon pieces – that’s tasty!
Ingredients:
• bacon – 7 oz / 200 g
• butter – 2 tbsp
• onion – 6 oz / 180 g
• all-purpose flour – 2 tbsp
• garlic – 2 cloves
• chicken broth or water – 6 cup / 1,5 l
• fresh or frozen corn – 1,8 lb / 800 g
• potato – 1 lb / 450 g
• dried thyme – ½ tsp
• smoked paprika – ½ tsp
• salt – to taste
• ground black pepper – ½ tsp
• red chili pepper – ½ tsp
• ground coriander – ½ tsp
• cream 20% - 1 cup / 250 ml
• scallion – 2 tbsp
You will need:
• saucepan
• 2 bowls
• carving board
Preparation:
- Cute the bacon into small thin slices and potato into small pieces, mince garlic and dice bulb onion finely.
- In a saucepan fry the bacon until crispy over low heat for about 8 minutes and lay out into a bowl.
- Add the butter and bulb onion into the saucepan and fry for 3 minutes over low heat.
- Add then the garlic and fry for another minute over low heat.
- Add the flour into the saucepan with fried onion and garlic and stir well.
- Then add the potato, corn, thyme, paprika, salt, pepper and chicken broth or water, stir, bring to a boil and cover a lid. Boil for 20 minutes over low heat.
- Add the coriander and green onion into the soup and stir.
- Pour the half of the soup into a bowl and crush the rest with an immersion hand blender, pour the soup in the bowl back to the saucepan.
- Add the cream to the soup and, stirring, warm up not boiling and turn off the heat. Serve the soup sprinkled with bacon and green onion.