This is a heavy soup that can be served as a full meal
with butter and rolls.
50 g [1,75 oz] bacon without the rind
1 large onion
1 celery stem
3 medium sized potatoes
1 tablespoon butter
4 1/2 dl [0,9 pt] broth
1 bay leaf
salt and pepper
4 1/2 dl [0,9 pt] milk
about. 200 g [7 oz] of canned corn,
without the liquid
50 g [1,75 oz] of cleaned shrimp
75 g [2,65 oz] Cheddar cheese, grated
 Cut the bacon, onion, celery and potatoes into small cubes. Melt the butter and fry the bacon and onions softly. Add celery, potatoes. broth, bay leave and taste with salt, pepper and nutmeg.
 Brig to a boil, put on a lid and simmer for 20 minutes or until the potatoes are tender. Stir in the milk, corn and shrimps.
 Heat the soup thoroghly. Pour it into serving bowl and sprinkle with cheese and parsley.