cream of corn soup
Ingredients
hot corn soup
- 100g bacon
- 285 g canned corn
- Japaleno Acid Slicer (at will)
- 1 small onion
- 2 cloves of garlic
- 500 ml chicken stock
- 200 ml whipping cream
- juice of 1 lime
for 2 person(s)
Instructions
1. Finely chop bacon, onion and garlic.
2. Heat the pot and fry the bacon until most of the fat has melted.
3. After that, remove all the bacon with a hollow spatula and drain some of the fat and fry the onions.
4. After you have removed the onion, return half of the bacon and add the garlic.
5. Fry briefly, then cover with stock and add jalapeno peppers (dosage the amount as desired, for spiciness).
6. Cook until the onion becomes soft, about 15 minutes.
7. Add the corn together with the liquid from the can.
8. Cook for a few minutes, then add the whipped cream and cook a little more until it thickens.
9. Serve the soup in bowls and sprinkle with the rest of the fried bacon.
