Cream Of Corn Soup with Bacon

Summary

Ingredients

• 2 cans corn
• 2 tablespoon vegetable broth, grained
• 4 slices bacon
• 1 medium onion (s)
• 2 clove (s) garlic (s)
• 2 tablespoon butter
• 1 small chilli pepper (s), red
• 3 tablespoon flour
• 100 g cream
• 1 pinch (s) sugar
• Parsley, finely chopped
• salt and pepper

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Instructions

1. Drain the corn. Boil 1 liter of water with the granular broth and about 1/4 of the corn for about 10 minutes. Then puree the soup and strain it through a sieve.
2. Fry the bacon until crispy, then set aside. Fry the onion and garlic in butter until translucent. Cut the chilli into rings and fry with them. Dust with flour, toast everything briefly, then stir in the corn broth and bring the soup to a boil. Simmer for a few minutes, then stir in the cream and season with salt, pepper and sugar. Stir in the remaining corn and possibly parsley and bring to the boil again briefly.
3. Sprinkle the soup with bacon on top.