Corn soup

Now it is just the time to eat corn. Cooking a corn soup is a wonderful option. All is very simple and fast. I did it with bacon. You may use your fantasy and change it to whatever, starting from usual dry bread and finishing with shrimps.
Cooking time — 45 min
Complication — simply
Main ingridient: vegetables
Category: soups and broths
Kitchen: author, vegetarian



  • Corn – 6 ears;
  • Onion – 1 pc;
  • Butter – 30 g;
  • Chicken or vegetable broth – 1 l;
  • Milk – 1 glass;
  • Nutmeg – a pinch;
  • Black ground pepper, salt;
  • Smoked bacon – 100g. 

Step 1

Peel corn ears.

Step 2

Cut off the grains with a sharp knife. I put the ear upfront and cut grains from top to bottom.

Step 3

Cut the onion into sticks.

Step 4

Melt the butter in a saucepan.

Step 5

Put the onion there and parboil it until it gets soft.

Step 6

Then add corn and mix up. Heat over the minute or two.

Step 7

Then pour with hot broth and milk. Leave to boil on average heat for half an hour.

Step 8

Meanwhile, we can work with bacon. Cut it into thin slices.

Step 9

Fry on the dry frying pan until it gets brown.

Step 10

Then put it on a paper towel to make the extra fat flow down.

Step 11

When the soup is ready, take it out from the heat and blend with a blender. I do not strive to bring it to homogeneous condition. I like when there are some grains left.

Step 12

Add nutmeg, salt and pepper. Put again on the cooker and heat over until boiling on small heat and turn off.

Step 13

Serve with bacon and bread.

Bon appetite!
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