Cube the bacon and all the vegetables to 5-7 mm. Do not soak the potatoes.
Add the bacon to a pot and stir fry over medium heat. When the fat from the bacon renders, add the vegetables and stir fry.
When the vegetables are transparent, add milk, water, and soup stock cube. Bring to a boil and reduce to low heat. Simmer until the vegetables soften, about 10 minutes.
After the vegetables have softened, add creamed corn and stir. When the soup comes to a boil, adjust the flavor with salt and pepper. It's done!
Top with croutons and parsley and enjoy. It goes really well with bread too!
Story Behind this Recipe
I love soup with lots of vegetables, so I added vegetables to corn potage! The fluffy potatoes go really well with the rich corn potage. It's a soup you can "eat"!
You stir-fry the vegetables in the fat that comes out of the bacon, so there's no need to add vegetable oil. If the vegetables stick and burn onto the bottom of the pan though, you can add a little olive oil. You want the starch in the potatoes to thicken the soup, so do not soak them before adding to the soup.