Preparation

Step 1 out of 8

Cut bacon into small strips and cook them in a large pot. Set aside.

Step 2 out of 8

Dice the onion and the two garlic cloves, and cook in bacon fat.

Step 3 out of 8

Dice potatoes (approx. 1.5 cm) and add them to the large pot.

Step 4 out of 8

Add chicken broth and cook for 20 minutes, until the potatoes are fully cooked.

Step 5 out of 8

Add the bacon and the corn niblets. Cook for another five minutes.

Step 6 out of 8

Put half of the soup into a blender, blend.

Step 7 out of 8

Return to rest of soup in the pot and add the cream. Mix well and heat until warm.

Step 8 out of 8

Season to taste. Garnish with cilantro and cayenne pepper.