Chicken, Bacon and Potato Soup

    45 min

    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.

    73 people made this

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. 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.
    2. Saute the onions in the bacon fat. Add stock and the potatoes to the pot. Cover and simmer for 10 minutes.
    3. Add sweetcorn, chicken and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
    4. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (39)


    Quick, filling and very tasty. Wonderful for a stormy, rainy night. Dried thyme (2 tsp) also works well, as does adding a couple of chopped carrots for a little added color.  -  07 Mar 2001  (Review from Allrecipes US | Canada)


    this is a good recipe for a great chowder. My only suggestion is to add a good dash of sherry (or cooking sherry) at the end. It makes the whole soup taste rich and gives it a beautiful aroma!  -  23 Sep 2003  (Review from Allrecipes US | Canada)


    This was a very good chowder. My son, who is very picky, ate and ate and ate!!!  -  03 Mar 2001  (Review from Allrecipes US | Canada)