Bacon, Sweetcorn & Potato Chowder recipe

This is a brilliantly filling, thick and creamy soup perfect for serving up during the winter months with a thick slice of white, crusty bread. Sprinkle with parsley to serve.

Ingredients:

• 4 slices streaky bacon
• 2 sticks celery
• 2 onions
• 2 carrots
• 1 tbsp. butter
• 1 400g tin creamed corn
• 1 400g tin sweetcorn, drained
• 1 litre chicken stock
• 6 small potatoes
• 500ml milk
• 2 tbsp. flour

Directions:

1. Finely chop the celery, carrots and onions. Cube the potatoes and chop the bacon.

2. Fry the bacon in a pan until it starts to release some oil, then add the onions, celery and carrots. Cook for around five minutes until starting to brown, then add the creamed corn, sweetcorn, butter, chicken stock and potatoes. Bring to a simmer and cook for 15 minutes.

3. Gradually mix the flour with the milk until smooth, then add to the pot. Simmer for half an hour, then serve.

If you like even more flavour, try adding garlic or chilli to your chowder. This recipe serves 8.

Author: Laura Young

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