Original soup with delicious additions — for all fans of Mexican cuisine!
Place the bacon on baking paper and bake in the oven for 10–15 minutes in 180 °C (356 °F), until it turns golden and crispy. You can also fry it in a frying pan or in the microwave.
Peel and dice the potatoes and the carrot. Finely chop the onion and then glaze it in olive oil. Add the remaining vegetables along with the corn and broth. Cook it all, covered, for about 15 minutes, until the vegetables are soft.
Blend the soup ingredients until smooth. At the end, add cream, and season with salt and pepper.
Serve the soup with shredded cheese, bacon, parsley, and possibly chilli.