Fish soup with corn and Tandem bacon
Products for 4 portions
210 g boiled and smoked Tandem bacon
30 g butter
2 heads of onion cut into cubes
700 ml vegetable broth
350 g potatoes
2 stalks of celery
¼ tsp. chilli flakes
1½ tsp. salt
200 g canned corn
240 ml milk
240 ml cooking cream
400 g whitefish fillet
¼ tsp. pepper
Cut the bacon in cubes and put it in a saucepan on medium heat for 5-6 minutes until it becomes crispy.
Remove 4-5 tbsp. of the bacon in a bowl and set aside.
Add the butter and diced onion to the remaining bacon and cook for 5-6 minutes while stirring frequently until the onion softens and becomes translucent.
Add the potatoes cut in large pieces, the celery cut into slices and cook for 3-4 minutes.
Season with chilli, salt and pepper and pour in the hot vegetable broth.
Cover with a lid, bring to a boil, reduce the heat and cook for 20 minutes until the potatoes get soft.
Add the corn and sliced fish and cook for 5-6 minutes.
Pour the cream and milk, leave for 2-3 minutes until warm and remove the dish from the stove.
Serve the soup in suitable bowls, sprinkle with finely chopped celery leaves, the separated bacon and chilli flakes.