Corn and Bacon Soup
Soups • World
Description
Note: Cream soup lovers can add a bit of cream to the soup 2–3 minutes before it's done. Per 100 g: 140.8 kcal, protein — 4.3 g, fat — 6.8 g, carbohydrates — 15.6 g
Ingredients
- Potato 1 piece
- Bacon 5 oz
- Safflower Oil 1 tablespoon
- Campbell's Beef Broth 15 fl oz
- Blanched frozen corn 15 oz
Step-by-Step Guide
Step 1
Pour Campbell's Beef Broth into a pot, add 750 ml of water, and bring to a boil.
Step 2
Wash, peel, and dice the potato into 1 cm cubes. Add the potato to the boiling broth and cook for 10 minutes.
Step 3
Cut the bacon into small cubes. Heat the sunflower oil in a deep skillet and fry the bacon for 3–4 minutes. Add the corn to the skillet, cover, and simmer for 10 minutes.
Step 4
Set aside half of the cooked corn in a separate dish, add 2–3 tablespoons of broth, and mash using a potato masher or blender.
Step 5
Add all the corn to the broth and cook for 3 minutes.
Step 6
Serve the soup garnished with parsley.
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