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Corn and Bacon Chowder

325 Calories per portion

ingredients

serves 4
75 g (3 oz) streaky bacon, rinded and chopped
1 medium onion, chopped
450 g (1 lb) potatoes, peeled and diced
225 g (8 oz) frozen sweetcorn
450 ml (3/4 pint) chicken stock
450 ml (3/4 pint) fresh milk
chopped parsley

method

1. Place the bacon in a non-stick pan and cook for 2 minutes- Drain off excess fat.

2. Add the onion, potatoes, sweetcorn and stock. Bring to the boil, cover and simmer for 10 minutes.

3. In a blender or liquidiser place half of the vegetables and the liquid from the soup and blend until smooth.

4. Pour back into the pan with the remaining vegetables, add the milk and reheat without boiling. Serve sprinkled with parsley.

What did you think?

11 people have helped to review this recipe. Thankyou!

Two thumbs up!
posted by Debra. @ 01:45AM, 5/03/08
I substituted leeks for the onions and it gave this chowder a great flavour.
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