Bacon and corn chowder
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Time to make:
28 mins, prep 10 mins, cook 18 mins
$1.76 per serve
(at time of publication)
Full ingredients list:
- 2 rashers lean shortcut bacon
- 1 onion, finely chopped
- 2 potatoes, peeled, chopped
- 1 green capsicum, diced
- 1 tablespoon oil
- 1 tablespoon flour
- 2 cups reduced-salt chicken stock
- 1 cup corn kernels
- 1 1/2 cups skim milk
- 4 slices multigrain bread
- fresh chopped herbs, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Microwave bacon on high for 1 1/2 minutes. Chop. Set aside.
Step 2 Place onion, potato, capsicum and oil into a microwave-proof bowl. Cover and cook on high for 5 minutes, stirring once.
Step 3 Stir in flour and cook on high for 1 minute. Gradually add stock, stirring. Add corn and cook for 6 minutes on high, stirring twice during cooking.
Step 4 Purée if desired, then return to microwave-proof bowl. Add bacon and milk. Cook for 4 minutes on HIGH, or until hot. Season to taste and serve with multigrain bread, and if desired, an herb garnish.
Once cooled, this soup can be frozen.
About this recipe
First published: September 2010