Latvian Corn Soup

Ingredients

• 4 ears of fresh corn, kernels removed (480g / 17oz) 4 ears of fresh corn, kernels removed (480g / 17oz)
• 4 slices of bacon, diced (120g / 4.2oz) 4 slices of bacon, diced (120g / 4.2oz)
• 1 onion, finely chopped (150g / 5.3oz) 1 onion, finely chopped (150g / 5.3oz)
• 2 potatoes, peeled and diced (300g / 10.6oz) 2 potatoes, peeled and diced (300g / 10.6oz)
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent.
3. 3.
   Add the corn kernels and diced potatoes to the pot, stirring to combine with the onions.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
5. 5.
   Using an immersion blender or a regular blender, puree half of the soup until smooth. This will help thicken the soup while still leaving some texture.
6. 6.
   Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Latvian Corn Soup hot, garnished with crispy bacon and fresh parsley.

Treat your ingredients with care...

• Corn — Choose fresh corn for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Bacon — Opt for thick-cut bacon for a more substantial texture and smoky flavor.
• Heavy cream — Use full-fat heavy cream for a rich and creamy soup. If you prefer a lighter version, you can substitute with half-and-half or whole milk.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add a sprinkle of smoked paprika for an extra smoky flavor.
• Garnish the soup with a dollop of sour cream for added creaminess.
• Serve the soup with a side of freshly baked bread or croutons for added texture.
• To make the soup more filling, add cooked chicken or sausage slices.

Serving advice

Serve the Latvian Corn Soup as a main course, accompanied by a slice of crusty bread. It can also be served as a starter or appetizer in smaller portions.

Presentation advice

Present the Latvian Corn Soup in individual bowls, garnished with a sprinkle of fresh parsley and a few crispy bacon bits on top. Serve it with a side of warm bread for a complete and satisfying meal.