- 2 large cans of corn (570 gram in total)
- 2 medium-sized floury potatoes
- 1 onion
- 2 garlic cloves
- 1,5 liter vegetable or chicken stock
- butter for baking
- 225 gram crème fraîche
- pepper and salt to taste
- smoked paprika powder
- 125 gram bacon lardons
- fresh flat leaf parsley
Kitchen equipment needed
- cutting board & chef’s knife
- potato peeler
- medium-sized pan
- (immersion) blender
- small skillet
- paper kitchen towels
Preparation — 10 minutes
PEEL the onion and garlic cloves and chop them into cubes, there’s no need to chop them very precise cause we’re going to blend the soup anyway. PEEL the potatoes, rinse them and chop them into pieces. DRAIN the canned corn.
Finishing up the creamy corn soup — 20 minutes
HEAT a knob of butter in the medium-sized pan and sauté the onion and garlic until they’re glossy. ADD the potatoes and corn and cook this for a few minutes longer. Then also ADD the smoked paprika and after a minute also POUR in the stock. Bring to a boil and then turn down the heat. Let is simmer for about 10 minutes, depending on the size of the potato pieces. Meanwhile COOK the bacon lardons in te small skillet until they’re crunchy and drain them on a paper kitchen towel.
Set a few tablespoons of corn aside and BLEND the rest of the soup until smooth. You can use a blender or an immersion blender to do this. STIR in the crème fraîche and season with pepper and salt.
SERVE the soup with the corn you kept aside and the crunchy bacon. If you like you can garnish with flat leaf parsley and smoked paprika powder. Enjoy!