in Soup Recipes

Cornfield Soup

updated

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Ingredients for 4 servings:

  • 1 can corn, drained
  • 500 ml broth
  • 200 ml cream or milk
  • 40 g bacon, lean, diced
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Reserve 4 tablespoons of the corn. Cook the remaining corn with the broth and cream for 10 minutes, then puree. Meanwhile, fry 40g of lean bacon cubes until crispy. Season the soup with salt and pepper, if desired, and add the reserved corn kernels. Serve hot. Flatbread goes well with this soup. Note: There are four of us eating this—but we also have small children.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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