Corn pot with bacon

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 150 g smoked bacon, streaky, diced
• 2 onions, diced
• 500 g potatoes, cooked
• 1 liter vegetable broth
• 2 apples, peeled, pitted and diced
• 1 can Lentils, with soup vegetables, approx. 800 g
• 2 cans of corn, 285 g each
• salt and pepper
• 1 pinch(s) of cayenne pepper
• 1 pinch of nutmeg
• 1 lemon(s), juice
• 200 g cream cheese with Provençal herbs
• 1 cup of cream
• 1 bunch of chives, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Melt the clarified butter in a saucepan and fry the bacon. Add the onion and sweat until translucent. Peel the potatoes and press them through a potato ricer. Dice some potatoes and set aside. Pour in the stock and bring to a boil. Add the diced potatoes, mashed potatoes, diced apple, lentils, and corn and heat through. Simmer over moderate heat for about 15-20 minutes. Season to taste with salt, pepper, cayenne pepper, nutmeg, and lemon juice. Stir the cream cheese and cream into the cornstarch and heat gently over moderate heat. Season everything again to taste and sprinkle with chives.