Corn Soup ‘Express’

Kitchen Cookware
Maissuppe „Mach hinne“
Course Soup
Total Time 25 minutes
Servings 4


  • 1 onion large
  • 1 clove garlic
  • 2 potatoes large
  • 2 tbsp butter
  • 3 oz cubed bacon 75 g
  • 1 tbsp instant vegetable stock
  • 1/2 bunch parsley
  • 1 can corn 14 oz (425 ml)
  • 4 oz whipped cream 100 g
  • salt and pepper


  • Peel and finely dice the onion and garlic. Peel, wash and dice the potatoes.
  • Heat the butter in a large saucepan. Fry the bacon in it and remove it. Sauté the onion, garlic and potatoes in the frying fat. Pour 3 cups of water in to the saucepan, bring to a boil. Stir in the stock and simmer for about 10 minutes.
  • Wash the parsley, shake dry, and chop. Drain the corn, add it to the soup along with the cream, and heat. Lightly puree the soup and season with salt and pepper. Sprinkle with bacon and parsley.
Recipe adapted from


Calories: 310kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g