Sweetcorn & Potato Chowder

Ingredients

• 150 g smoked streaky bacon, chopped
• 15 g butter
• 1 onion, finely chopped
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves
• 400 g potatoes, peeled and cut into 1.5cm cubes
• 600 ml chicken or vegetable stock
• 400 g sweetcorn (frozen or tinned, drained)
• 250 ml whole milk
• 100 ml double cream
• Chopped chives and toast, to serve

Method

1. Fry the bacon in a large pan over a medium heat until crisp. Lift out half and set aside for the topping.
2. Add the butter, onion and celery and cook for 8 minutes until soft. Stir in the garlic and thyme for 1 minute.
3. Add the potatoes and stock, bring to the boil, then simmer for 12–15 minutes until the potatoes are just tender.
4. Add the sweetcorn, milk and cream and simmer gently for 5 minutes. Don't let it boil hard.
5. Scoop out about a third of the soup, blend until smooth and stir it back in. Season well with salt and pepper.
6. Serve topped with the reserved bacon and chives, with toast on the side.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.