Cream of corn with fresh coriander and crispy bacon

Contents

4 cobs of fresh corn (or 500 g of corn kernels),
1 onion,
2 cloves of garlic,
2 potatoes (for thickening),
750 ml of vegetable or chicken broth,
200 ml of cream 30%,
4–6 slices of bacon,
2 tablespoons of butter,
fresh coriander (a handful, chopped),
salt, pepper, a pinch of chili (optional)

Peel the cobs and scrape out the kernels with a knife. Reserve a few kernels (about 2-3 tablespoons) to sprinkle over the soup before serving. Heat butter in a pot. Add chopped onion and garlic, and sauté until translucent. Add diced potatoes and most of the corn. Pour in the broth and simmer for 20 minutes, or until the potatoes and corn are tender. Blend the soup until smooth, then add the cream. Season with salt, pepper, and—if you prefer a spicier flavor—chili powder. If the cream is too thick, add more broth.

Fry the bacon slices in a pan until crispy, then pat dry with paper towels. Ladle the soup into bowls. Sprinkle with the reserved corn kernels, fresh cilantro, and crumbled bacon.

For a vegetarian version, crispy bacon can easily be replaced with other additions that will add contrast to the creamy soup. Roasted chickpeas with spices (smoked paprika, cumin, chili), kale chips, or even roasted pumpkin or sunflower seeds are all great options.

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