Heart-warming corn soup, with polenta, bacon, chards and gorgonzola

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

The silky smooth texture of polenta , the crispy bacon , the sudden explosion of freshness of chards and corn, the pulsating intense salty flavor of gorgonzola. Ah.
This recipe can only be described as the best probably -to play it safe- soup I have EVER made. In the past I have often experimented with corn soups (and my love for corn is exchibited and I shouting my love for them, so many times), but it always seemed to be something missing from the recipe. And just when despair comes the secret ingredient to save the recipe, beloved gkorgkotzola. Little angels in your mind will sing in every spoonful, I promise. Once you get all the material will again wait for you here, tell you how to make the soup will warm your being

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Ingredients (for 2 bowls):

300 gr. corn
30 gr. gorgonzola (or more if you like)
100gr. non-fatty bacon into small cubes
3 leaves of chards
3 tablespoons polenta
30 gr. butter
2 medium onions
2 cloves garlic
olive oil, oregano, salt and pepper

Procedure:

In a saucepan saute the chopped onions until golden, then add the chopped garlic, bacon and polenta. Stir constantly until the polenta gets a bit darker (but not brown) and add 3 cups of water. Lower the heat and add the corn and the finely-chopped white parts of the chard twigs. Stir frequently for 5-7 minutes until the polenta boils, add pepper. Then add the gorgonzola into pieces, try the soup and add more salt if necessary. Finally, add the chopped chard leaves, stir and in 1-2 minutes remove the soup from the stove. Serve while it is hot along with some good bread.

 

Heart-warming corn soup, with polenta, bacon, chards and gorgonzola | from IN WHIRL OF INSPIRATION

Will you make this soup? And are you maybe carving more soups? How about a colorful meat soup or a green vegetables and salmon soup? Bon appetit! xo

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Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!