Bacon and Sweetcorn Chowder
A creamy, hearty low calorie soup that's packed with sweetcorn, potato and crisp bacon.
Equipment
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
- 350 ml (1 ½ cups) chicken or vegetable stock
- 400 ml (1 ¾ cups) semi skimmed milk
- 200 g (7.1 oz) 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.
Notes
- 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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Nutrition
Calories: 561kcal | Carbohydrates: 60g | Protein: 21g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 595mg | Potassium: 1283mg | Fiber: 6g | Sugar: 20g | Vitamin A: 618IU | Vitamin C: 33mg | Calcium: 274mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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