Stew with Potatoes, Corn and Cheese

Bacon (pieces)100 gramsRefined vegetable oil1 tbsp.Onion (finely chopped)1 onionPotatoes (old, peeled and chopped finely)450 gramsCorn (canned)340 gramsMilk400 millilitersBlue cheese150 gramsParsley (finely chopped)1 bundle
  • Servings:
  • Flow temperature:Hot dish
  • Processing Type:Cooking

1. Fry bacon in a pan until golden brown, remove and set aside. Add butter to the pan and fry until transparent color, add potatoes, corn, water and milk. Bring to a boil and cook over low heat, stirring for about 20 minutes until the potatoes are ready.

2. Crumble the cheese and add most of the soup with 3/4 bacon. Heat and season to taste. If the soup is too thick, add some more milk or water. Serve sprinkled with the remaining cheese and bacon and chopped parsley.

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