Summary

Ingredients

• 1 can corn, drained
• 500 ml broth
• 200 ml cream or milk
• 40 g bacon, lean, diced
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Retain 4 tablespoon of the corn. Cook the remaining corn with the broth and cream for 10 minutes, then puree.
2. In the meantime, fry 40 g of lean bacon cubes until crispy.
3. Season the soup with salt and pepper as needed and add the corn kernels that have been retained. Serve hot.
4. Flatbread goes very well with it.
5. Note: The four of us eat of them - but we also have small children.