Cream of Corn Soup with Bacon

For the cream of corn soup with bacon, drain the corn. Boil 1 liter of water with the vegetable soup and about 1/2 can of corn for about 10 minutes. Then puree the soup and pass it through a sieve. Fry the bacon until crispy, then set aside. Sauté the onion and garlic in butter until translucent. Cut chili into rings and sauté.

Dust with flour, fry everything briefly, then stir in the corn soup and bring the soup to a boil. Simmer for a few minutes, then stir in the whipped cream and season to taste with salt, pepper and sugar. Stir in the remaining corn and parsley, if using, and bring to the boil again briefly. Serve the cream of corn soup sprinkled with bacon.

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