Corn chowder soup with fried bacon and corn
(from America)

Ingredients:
bacon — 100 g
potatoes — 4 pcs.
onion — 1 pc.
meat broth (or water) — 500 ml
canned corn — 1 can
of cream (10% fat content) — 500 ml
hard cheese (Russian or similar) — 100 g
salt — to taste
black pepper (ground) — to taste

Preparation:
Wash, peel and cut the potatoes into small cubes. Finely chop the onion. Grate the cheese on a fine grater. 

It is better to take the bacon in a whole piece, then cut into small cubes. 
Transfer the sliced bacon to a saucepan and fry over medium heat until crisp. Transfer half of the fried bacon to a plate and set aside. 

Add the onion to the bacon in the pan and cook, stirring, for about 5 minutes or until the onion is tender,
followed by the chopped potatoes. Cook, stirring, for 1-2 minutes. 

Pour the canned corn into a bowl and grind it to a puree (you can add it together with the liquid). 

Pour the broth or water into a saucepan and add the corn puree. Stir, season with salt and bring to a boil. 
As soon as the broth boils, reduce the heat, cover the pan with a lid and cook, stirring, over low heat for 15-20 minutes or until the potatoes are cooked and slightly boiled. 

Heat the cream separately in a saucepan, but do not boil. Pour the cream into the soup, remove from heat and stir.
Pour the grated cheese into a saucepan, return to a low heat and warm up so that the cheese melts. 

Pour the finished soup onto plates, sprinkle with freshly ground black pepper and the remaining fried bacon. 

Recipes for every taste.

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