Chow do you do? Here’s dinner for you!
Smoked bacon, potato and sweetcorn chowder
This recipe is designed to use up bits and bobs you may have lurking in the cupboard or fridge – a few rashes of bacon, a couple of potatoes and carrots and a little leftover wine are all combined to make a rich and comforting soup. As a bonus, this soup freezes well so is a good one for batch cooking.
- 1 large onion, finely chopped
- 6 rashers smoked streaky bacon, chopped
- 25g butter
- 2 cloves garlic, chopped
- 2 large potatoes, peeled and chopped into 1cm cubes
- 150g sweetcorn kernels (tinned or frozen)
- 2 carrots, peeled and diced
- 1tsp dried thyme
- 500ml milk
- 1 Kallo Vegetable Stock Cube, dissolved in 500ml boiling water
- 200ml dry white wine
- Salt and freshly ground black pepper
- Single cream (optional)
- A handful of roughly chopped flat leaf parsley
- Crusty bread to serve
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How to make
- Melt the butter over a low heat and sweat the onion with the bacon for about 5 minutes until slightly softened. Add the garlic and cook for a further minute before adding the potatoes, carrots and sweetcorn, stirring well to mix.
- Stir through the thyme and pour in the milk, stock and wine and season with a little salt and plenty of freshly ground black pepper. Bring up to the boil, lower the heat a little and simmer steadily for about 15-20 minutes until the vegetables are soft and tender. Towards the end of cooking use a potato masher to lightly break up some of the vegetables to thicken the soup slightly.
- Serve in generous bowls, adding a swirl of cream if you like, and a scattering of parsley with plenty of crusty bread to dunk in!