Ingredients
- 50 grams Bacon (I recommend block bacon)
- 1 large Potato
- 1/2 Onion
- 1/3 Carrot
- 380 grams Creamed corn
- 200 ml Milk
- 50 ml Water
- 1/2 cube Soup stock cube
- 1 dash Salt and pepper
Instructions
- Cube the bacon and all the vegetables to 5-7 mm.
- Do not soak the potatoes.
- Add the bacon to a pot and stir fry over medium heat.
- When the fat from the bacon renders, add the vegetables and stir fry.
- When the vegetables are transparent, add milk, water, and soup stock cube.
- Bring to a boil and reduce to low heat.
- Simmer until the vegetables soften, about 10 minutes.
- After the vegetables have softened, add creamed corn and stir.
- When the soup comes to a boil, adjust the flavor with salt and pepper.
- It's done!
- Top with croutons and parsley and enjoy.
- It goes really well with bread too!
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