broth – 2.5 l,
onion – 1 pc.,
carrot – 1 pc.,
butter – 2-3 tablespoons,
potatoes – 4-6 pcs.,
cream cheese – 200 g,
spices: salt, pepper – to taste,
cream – 100-200 ml,
corn (boiled) – 400-500 g (1-2 cups),
greens: dill, pepper – to taste.
First, we cook the broth, mine is from a turkey carcass. Lightly fry carrots and onions cut into small cubes in oil over low heat. Put potatoes cut into small cubes into the broth, put on fire. How to boil, remove the noise and spread the roast. Mix, spread cream cheese (I have “Philadelphia”). Stir to curdle the solution. Let it cook for 10 minutes. Add spices, cream to taste. And we lay out the boiled corn. I think you can safely add canned corn here as well. Cook for another 10 minutes. At the end, we add finely chopped greens, mix and turn off.
