Bacon potato and sweetcorn soup

    Bacon potato and sweetcorn soup


    33 people made this

    About this recipe: A delicious and hearty chowder recipe. Bacon is simmered with onion, potatoes, creamed style corn, sweetcorn, double cream, chicken stock and Cheddar cheese. Serve as a winter warmer with bread rolls.

    Serves: 6 

    • 5 rashers streaky bacon, diced
    • 1 large onion, chopped
    • 4 medium potatoes, peeled and cubed
    • 1.2 litres chicken stock
    • 1/2 teaspoon dried oregano
    • salt and pepper to taste
    • 1 (285g) tin creamed style corn
    • 1 (340g) tin sweetcorn, drained
    • 125ml double cream
    • 110g Cheddar cheese, grated

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

    1. In a large pot over medium-high heat, cook and stir the bacon until crisp. Drain off fat, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
    2. Place the onion in the pot and cook until transparent. Mix in the potatoes and cook until lightly browned on the outside. Stir in the chicken stock and season with oregano, salt and pepper. Cover and simmer over low heat for about 30 minutes or until the potatoes are soft. Pour in the creamed style corn and sweetcorn and cook for 10 more minutes.
    3. Stir in the cream and Cheddar cheese over low heat. Do not boil. Remove from the heat and serve.

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