Best Cream And Corn Soup


The rich, creamy taste of the Soup will appeal to lovers of hearty dishes. Corn, boiled potatoes, chicken broth, and bacon are all you need in the middle of a long day of work



1 chicken leg
200 gr – bacon
6 medium-sized potatoes
200 ml – cream 20% fat
1 can of canned corn 250 gr
4 medium-sized white onions
100 gr – unsalted butter
3 tablespoons flour
6 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon turmeric
200 gr – Cheddar cheese

Method :

First, we prepare the broth, which is the base. Wash the leg and fill it with 1 liter of water. Cook over high heat until it boils, then drain the water. Pour 2 liters of water over the chicken again, place on low heat, and cook for another 40 minutes

While the broth is simmering, prepare the main ingredients for the soup. Cut the potatoes into small squares of 0.5 x 0.5 cm. Grate the cheese on a medium grater. Cut the onion into small squares, like potatoes. Set aside

Cut the bacon into small squares of 1×1 cm. Place it on the bottom of a 3-liter saucepan in which you will continue to make the soup

Place the fried bacon on paper towels and remove excess fat to create chips. Let the fat remaining in the pan be at the bottom; it will give the soup a more smoky flavor

Use the leftover pan grease to sauté the onion. When it becomes transparent add butter. Fry over low heat for another 2 minutes

Add flour, pepper, salt, and turmeric to the pan. Stir and fry over low heat until the flour sets

Add chicken broth to the pan and add potatoes to it. Cook for 30 minutes

Add corn to the soup and after a couple of minutes cheese. Add the cheese in small portions so that it has time to melt. At the very end, add cream, cook for another 15 minutes after boiling, and remove from heat

When the soup is ready, let it brew. It becomes even richer the next day but can be eaten an hour after cooking. Serve soup at room temperature with bacon sprinkled on top

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