Corn soup with bacon and cream

A new idea for lovers of unusual recipes for first courses. This chowder combines sweet corn kernels with milk and other ingredients.

Ingredients

• Potatoes 3 pieces
• Bacon 100 g
• Onion 1 piece
• Vegetable oil 1-2 tbsp. spoons
• Canned corn 1 can
• Water 500 ml
• Cream 300 ml
• Milk 300 ml
• Salt taste
• Pepper taste
• Greens taste

Directions

1. Cut the potatoes and bacon into small pieces, the onion into small pieces.
2. In a saucepan, fry the onions in oil until transparent.
3. Add corn potatoes and water. Simmer, covered, for 15–20 minutes.
4. Brown the bacon in a skillet without butter and add to the soup along with warm cream and milk.
5. Season with salt, pepper and stir. Leave it on the fire for a few minutes, but do not bring it to a boil.
6. Sprinkle with herbs before serving.