Bacon and potato chowder recipe
This simple two-step recipe is the perfect winter warmer, combining bacon, potatoes and sweetcorn. Easy to scale up for a batch cook and can be frozen so you'll always have a comforting homemade lunch on hand.
See method- Serves 3
- 30 mins to cook
- 321 calories / serving
- Freezable
Ingredients
- 15g butter
- 1 onion, peeled and diced
- 4 lean back bacon rashers, chopped
- 375g floury potatoes, peeled and diced
- 1 chicken stock cube, made up to 175ml
- 300ml semi-skimmed milk
- 150g frozen sweetcorn
- 1 tbsp flat-leaf parsley, chopped
Each serving contains
- Energy
- 1350kJ 321.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 2.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 36.3gProtein 13.6gFibre 4.1g
Method
- Heat the butter in a medium pan and fry the onion and bacon for 5 minutes until the onion is soft. Add the potatoes and stock and bring to the boil. Simmer for 15 minutes or until the potatoes are tender.
- Add the milk and sweetcorn, bring back to the boil for a minute or two, then stir in the parsley and pack into hot food flasks.
- See more Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
