Corn and Bacon Chowder recipe
information
325 Calories per portion
ingredients
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
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.
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.
serving amount
serves 4
rate this recipe
9.0
out of 10
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more information
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