Cream Soup Potato And Corn
500 grams of steamed potatoes cooked, peeled and crushed
2 tablespoons butter
1 onion, chopped
3 tablespoons flour
1 1/2 cups Chicken Stock
salt and pepper to taste
1 nutmeg, crushed
150 ml heavy cream
300 grams of sweet corn pipilan
1 tablespoon chopped parsley
2 pieces of bacon, sliced
How to Make:
1. Heat the butter, saute the onion until fragrant.
2. Enter the flour, cook briefly, add the broth, salt, pepper, and nutmeg, bring to a boil.
3. Insert the smooth potato and stir well. Enter the heavy cream and sweet corn, after boiling, lift.
4. Serve warm, sprinkled with chopped parsley and slices of bacon.