Cream of Corn Soup

For the cream of corn soup, chop the garlic and onion and sauté in a little oil.

Once the onion is translucent, add the water, the drained corn and the bouillon cube.

Bring the ingredients to a boil once and then simmer at a low temperature for 15 minutes.

In the meantime, heat a pan with a little oil and fry the bacon slices in it. After 15 minutes, remove the soup from the heat and carefully puree it.

Add the cup of whipped cream and bring to the boil again briefly. Season the soup with salt and pepper, break the bacon into small pieces.

Arrange the cream of corn soup and place the bacon pieces in the center just before serving.

Preparation Tip:

If necessary, drain the soup through a sieve into a second pot and puree the corn additionally. The creamed corn soup tastes delicious even without bacon. Optionally, you can also fry a shrimp and put it in the middle.

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