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Bacon and potato chowder recipe

336 ratings

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
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
321kcal 16%
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

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.