Cream of corn soup with bacon

Ingredients for 4 servings:

• 2 cans of corn
• 2 tbsp vegetable broth, granulated
• 4 slices of bacon
• 1 m.-sized onion(s)
• 2 cloves of garlic
• 2 tbsp butter
• 1 small red chili pepper(s)
• 3 tbsp flour
• 100 g cream
• 1 pinch(s) of sugar
• e.g. parsley, finely chopped
• salt and pepper

Instructions

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

Drain the corn. Boil 1 liter of water with the granulated stock and about 1/4 of the corn for about 10 minutes. Then puree the soup and pass it through a sieve. Fry the bacon until crispy, then set aside. Sauté the onion and garlic in butter until translucent. Slice the chili into rings and fry with the soup. Dust with flour, toast everything briefly, then stir in the corn stock and bring the soup to a boil. Simmer for a few minutes, then stir in the cream and season with salt, pepper, and sugar. Stir in the remaining corn and parsley, if desired, and bring back to a boil briefly. Serve the soup sprinkled with bacon.