American corn soup

Ingredients for 4 servings:

• 2 cans of corn kernels
• 3 potatoes
• 200 ml cream
• 400 ml chicken broth
• 200 ml milk
• 2 carrots
• 1 tsp thyme, fresh leaves
• 250 g bacon, diced
• 1 onion(s), chopped
• salt and pepper
• possibly red bell pepper(s), cleaned and diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Based on a recipe from Vermont

Fry the diced bacon in a medium saucepan without any fat. Once the fat has melted from the bacon, add the onions and cook until translucent. Deglaze with chicken stock and milk. Peel and dice the potatoes, coarsely grate the carrots. Add the potatoes and carrots to the soup with the thyme leaves and simmer for 20-30 minutes over low heat; they should become buttery soft. Add the corn and cream to the soup. Bring back to a gentle boil and season with salt and pepper. If you like it a bit more colorful, you can also finely dice a red bell pepper and add it to the soup.