Corn and potato stew with carrots and sausage

Ingredients for 4 servings:

• 2 cans of corn (425 g each)
• 5 m.-sized carrot(s)
• 5 m.-sized potatoes
• 4 Mettwurst sausages
• 5 small Bockwurst
• 4 slices of bacon
• 1 pack of mashed potatoes
• 100 ml cream
• 3 tsp chicken broth, granulated
• 750 ml water
• 1 tsp sugar
• 1 tsp curry
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Creamy with cream and curry notes

Peel and dice the potatoes and carrots. Dice the bacon, as well as the Mettwurst and Bockwurst sausages. Fry the bacon cubes in a little hot oil, add the sausage cubes and fry them. Add the carrot and potato cubes and fry them. Fill with water and add the chicken stock powder. Add the corn and its liquid. Simmer over medium heat for about 25 minutes. Then turn off the heat and stir in the mashed potato powder. Add the cream and season the soup with sugar and curry powder. Wonderfully creamy and tested on two “vegetable haters” (9 and 12 years old) and approved as excellent.