Sweetcorn And Bacon Chowder Recipe

Corn and bacon chowder by Helen Graves

This easy dish is packed full of veggies and calcium. You can add other vegetables depending on your taste (and what's in the cupboard).

Prep Time: 5 minutes

Cook Time: 25 minutes

Makes: 4


1 tablespoon butter

4 rashers smoked bacon, diced

1 onion, finely chopped

2 medium potatoes, peeled and diced

1 red pepper, finely diced (you could also use orange or yellow, but not green)

½ red chilli, finely chopped (optional)

300ml vegetable stock

500ml milk

350g tinned sweetcorn (or a roughly equivalent amount)

Parsley, finely chopped


1. Melt the butter in a pan and add the diced bacon. Cook over a medium heat until the bacon starts rendering its fat but does not colour.

2. Add the onion and cook for five minutes, until softened. Add the stock, milk potatoes and peppers and bring gently to the boil and reduce to a simmer.

3. Cook for 15 minutes at a very gentle simmer. Taste, then add some salt if necessary (the bacon will already be salty) and some pepper.

4. Add the sweetcorn and cook for a further five minutes. Serve scattered with parsley.