Cream of Corn Soup with Bacon

5 from 5 votes
Total Time 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 87 kcal


  • 1 piece Onion
  • 100 g Carrots
  • 200 g Potatoes
  • 570 g Canned corn
  • 2 tsp Vegetable oil
  • 1000 ml Vegetable broth
  • 200 ml Rama Cremefine 7%
  • 1 pack Diced ham
  • 1 pinch Pepper and paprika powder


  • Peel and dice the onions, carrots and potatoes. Fry in oil and after 3 minutes deglaze with the stock. Simmer for 10 minutes. Drain the corn.
  • Fry the diced ham fat-free. Add corn to the soup and cook for another 5 minutes. Then puree the soup, season with the spices & Rama Cremefine and pour the bacon over it


Serving: 100gCalories: 87kcalCarbohydrates: 3.6gProtein: 0.7gFat: 7.8g
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Written by John Myers

Professional Chef with 25 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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