2 tablespoons of olive oil
1/2 cup (100 g) of butter
2 slices of bacon, cut into small pieces
1 small onion, finely chopped
8 1/4 cups of fresh sweet corn (1 kg)
1.5 liters of chicken broth
3/4 cup of uncooked white rice (150 g)
Grated Parmesan cheese to taste
Salt and black pepper to taste
2 tablespoons of olive oil
1/2 cup (100 g) of butter
2 slices of bacon, cut into small pieces
1 small onion, finely chopped
8 1/4 cups of fresh sweet corn (1 kg)
1.5 liters of chicken broth
3/4 cup of uncooked white rice (150 g)
Grated Parmesan cheese to taste
Salt and black pepper to taste
In a pot, heat the olive oil, butter, bacon, and onion until lightly golden
Add the sweet corn and cook for 5 minutes
Join the chicken broth, and when it's boiling, add the rice
Cook for another 20 minutes or until the soup is creamy and thick
Season with salt and black pepper to taste
Serve with grated Parmesan cheese
659 calories per serving
