Summary

Ingredients

• 5 medium potato (s)
• 75 g bacon, streaky
• 1 large onion (s)
• 0.75 liter ¾ meat broth
• 500 g canned corn kernels
• 450 g tomato (s), peeled from the can
• Salt and pepper, whiter
• 125 ml heavy cream, to taste

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Instructions

1. Wash, peel and cut the potatoes into large cubes. Cut the bacon into thin slices and the onion into rings. Drain the tomatoes, catch the juice, chop the tomatoes.
2. Fry the bacon until crispy, add the onion and let it turn light yellow. Add the chopped tomatoes with the juice to the bacon and onions. Put the potatoes and corn in the pot and pour in the meat stock. Let everything simmer over medium heat for about 30 minutes.
3. Season the corn pot with salt and pepper and if you like, you can refine it with cream just before serving. But tastes very tasty even without cream.