Ingredients
- 1 onion
- 1 dice
- 1 in dice
- 1 salt pepper pepper sauce (hot)
- 1/4 whipping ream
- 300 gr corn
- 475 ml chicken stock
- 240 ml milk
- 150 gr potatoes (new)
- 65 gr green pepper
- 50 gr celery
- 6 gr thyme (fresh)
- 5 ml vegetable oil
- 3 gr parsley (fresh)
- 1 gr thyme (dried)
- 3 slices bacon (sliced)
On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and potatoes and saut for 2 minutes. Add celery and green pepper and saut another minute. Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender. If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender. Stir in parsley. Season well with salt, pepper and hot pepper sauce [to taste]. Serve with semi-dry Riesling wine.
