This bacon and sweetcorn chowder recipe is from the Olive magazine website.
The end result is a creamy, hearty soup that's packed with sweetcorn, potato and crisp bacon. Made with milk rather than cream, it's also surprisingly low in calories. A quick warming supper for two and is easily doubled if you need to make more.
Tip
- This bacon and sweetcorn chowder recipe is easily adapted if you’re cooking for more people – I doubled it to make it for 4.
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Ingredients
- 3 rashers streaky bacon, chopped
- oil
- 1 small onion (approx. 70g), finely chopped
- 1 large potato (approx. 225g), peeled and cut into small cubes
- 350ml chicken or vegetable stock
- 400ml semi skimmed milk
- 200g frozen or tinned sweetcorn, drained if tinned
- 2 tbsp chopped chives
- salt and freshly ground black pepper
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Instructions
- Fry the bacon in a little oil in a medium to large saucepan – as soon as it starts to colour (around 3 to 5 minutes), add the onion and potato and cook for 5 minutes, until the onion starts to soften. Add the stock and milk and bring to a simmer.
- Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives, to serve.
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Bacon and Sweetcorn Chowder
Ingredients
- 3 rashers streaky bacon chopped
- oil
- 1 small onion (approx. 70g), finely chopped
- 1 large potato (approx. 225g), peeled and cut into small cubes
- 350ml chicken or vegetable stock
- 400ml semi skimmed milk
- 200g frozen or tinned sweetcorn drained if tinned
- 2 tbsp chopped chives
- salt and freshly ground black pepper
Instructions
- Fry the bacon in a little oil in a medium to large saucepan – as soon as it starts to colour (around 3 to 5 minutes), add the onion and potato and cook for 5 minutes, until the onion starts to soften. Add the stock and milk and bring to a simmer.
- Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives, to serve.
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