Bacon & Sweetcorn Chowder

This recipe works in combination with: Bacon Hash with Poached Eggs, Bacon, Tomato & Basil Pasta, Chicken Stir-fry, Grilled Chicken Salad.

A tasty chowder of potato, bacon, sweetcorn and spring onions.


  • 50g of value smoked back bacon, chopped
  • 198g of tinned sweetcorn, drained
  • 1 medium baking potato (approx 320g), peeled and cut into 1 cm cubes
  • one-third of a bunch of spring onions, sliced
  • 200ml of milk
  • 1 tbsp vegetable oil
  • 400ml vegetable stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £0.95
  • Store cupboard: Basic
  • Calories per serving: 313
  • 5-a-day per serving: 1.4
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Bacon & Sweetcorn Chowder photo

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  1. Heat the oil in a saucepan and fry the spring onions for 1-2 minutes, or until soft. Add the bacon and fry for 3 minutes, or until cooked.
  2. Add the potato and stock and simmer for 10 minutes, or until the potato is tender. Lightly crush some of the potato against the side of the pan with a wooden spoon (this will help thicken the chowder). Add the sweetcorn and milk and continue to cook for 2-3 minutes, or until piping hot.
  3. Season the chowder to taste with salt and pepper and serve in warmed bowls.

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