Ingredients portion 4
Cod Fillet 350 g
Fresh corn 350g
Green onions 8 stalks
Bacon 3 pieces
Potatoes 2 pieces
Garlic 5 g
Wheat flour 2 tablespoons
Milk 2% milk 450 ml
Chicken broth 450ml
Cream 10% 60 ml
Fresh thyme 3 stalks
Coarse salt ¾ teaspoon
Ground black pepper ¼ teaspoon
Cooking instructions 30 minutes
1 Cut the bacon slices crosswise and fry until crispy. Place on a paper towel-lined plate, break the fried bacon into bite-sized pieces.
2 In the same saucepan, fry the finely chopped white parts of the onion stalks for a couple of minutes. Add the chopped garlic, add the flour after a minute and stir in the vegetables for another two minutes. Add the potato cubes, milk and bouillon (not too salty), thyme leaves, salt and pepper.
3 Bring the soup to the boil, simmer for another ten minutes on a slightly lower medium heat, then add the fish, chopped into small pieces, the corn (also frozen) and two thirds of the bacon and cook for another five minutes.
4 Stir in the cream (10% or skim) and three quarters of the green onions, finely chopped. After two minutes, take the soup off the heat, pour it onto the plates and garnish the portions with the remaining green onions and bacon bits.
