About this recipe:A deliciously creamy soup, which is perfect for the cold winter nights. Potatoes, sweetcorn, chicken and single cream are simmered together, then topped with crumbled bacon. Serve with fresh crusty bread.
6 rashers streaky bacon, diced
4 spring onions, chopped
1 onion, chopped
415ml chicken stock
2 large potatoes, diced
650g frozen sweetcorn
4 skinless, chicken breast fillets, cut into cubes
3 tablespoons chopped fresh thyme
500ml single cream
salt to taste
ground black pepper to taste
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Method Prep:10min › Cook:35min › Ready in:45min
In a large pot, cook bacon until crisp. Remove bacon from the pan and set aside. Drain all but 3 tablespoons of the bacon fat from the pot.
Saute the onions in the bacon fat. Add stock and the potatoes to the pot. Cover and simmer for 10 minutes.
Add sweetcorn, chicken and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
Stir in single cream into the soup and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls and sprinkle with the bacon an spring onions. Serve.