Chilean locust

Ingredients for 4 servings:

• 2 slice(s) bacon, lean, diced
• 1 onion(s)
• 1 garlic clove(s)
• 1 can corn kernels, or 4 cooked corn cobs
• 1 can of tomatoes, or 4 peeled tomatoes
• 2 sweet peppers
• 250 g pumpkin flesh or zucchini, diced
• 500 g peas, green
• 4 large potatoes, diced
• 4 tbsp oil
• marjoram
• oregano
• Parsley
• salt and pepper
• Water
• Cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Chilean corn and vegetable stew

Sauté the finely chopped onion, garlic clove, and bacon in a large, shallow pan. Add the sliced ​​peppers, coarsely chopped tomatoes, squash or zucchini, corn kernels, peas, salt, pepper, dried herbs, and a little hot water. Cover the pan and cook over low heat for 10-15 minutes without stirring. Then add the diced potatoes and cook for another 10 minutes. Add waxy potatoes sooner, if necessary. Shake the pan occasionally. Sprinkle with finely chopped parsley and some grated cheese, and serve hot.