Corn Soup with Bacon
4 servings
90 minutes
Corn soup with bacon is a cozy dish with a rich history rooted in European cuisine. The combination of sweet corn, tender potatoes, and smoked bacon creates a rich flavor that warms and provides a sense of home comfort. Milk adds creaminess and softness to the soup, while Tabasco gives it a subtle spiciness. This soup is perfect for both everyday dinners and family gatherings. It is nutritious yet light, and fresh parsley adds a light green note to the composition. Serving it with crispy bacon pieces makes the dish visually appealing and adds textural variety. The simplicity of preparation and availability of ingredients make this soup a favorite choice for many cooks.
1
Cut the bacon into small pieces and fry for 5 minutes.
- Smoked bacon: 100 g
2
Add finely chopped onion to the bacon and fry for another 5-7 minutes.
- Onion: 1 head
3
We clean the potatoes and add them to the chicken broth. Bring to a boil and cook for another 15 minutes until the potatoes are soft.
- Potato: 450 g
- Chicken broth: 1.5 l
4
We cut the corn kernels with a serrated knife in a vertical position.
- Canned corn: 1 jar
5
If you love puree soup, you can take some potatoes and broth, blend them, and then put them back in the pot.
6
Add corn, cooked rice, milk, hot sauce, and salt to the broth.
- Canned corn: 1 jar
- Rice: 300 g
- Milk: 600 ml
- TABASCO®: pinch
- Salt: to taste
7
Bring to a boil.
8
Chop the parsley, add it to the soup, and mix.
- Parsley: 1 bunch
9
We serve it topped with pieces of fried bacon, corn, and finely chopped greens.
- Smoked bacon: 100 g
- Canned corn: 1 jar
- Parsley: 1 bunch