Bacon and potato chowder

Bacon and potato chowder recipe

323 ratings

See method

  • Serves 3
  • 30 mins
  • 321 calories / serving
  • Freezable


  • 15g (½oz) butter
  • 1 onion, peeled and diced
  • 4 lean back bacon rashers, chopped
  • 375g (12oz) floury potatoes, peeled and diced
  • 175ml (6floz) chicken stock
  • 300ml milk
  • 150g (5oz) frozen sweetcorn
  • 1tbsp chopped flat-leaf parsley

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 36.3g Protein 13.6g Fibre 4.1g


  1. 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.
  2. 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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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