Stew with Potatoes, Corn and Cheese
- 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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