Sweetcorn, Bacon and Sweet Potato Chowder Recipe

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Nutrition per portion

Calories 527 kCal 26%
Fat 22g 31%
  -  Saturates 9g 45%


  • 1tbsp oil
  • 200g smoked bacon lardons
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 1tsp sweet smoked paprika
  • 2 sweet potatoes (around 850g), peeled and cut into small chunks
  • 1.2 litres chicken stock
  • 5 thyme sprigs
  • 300g frozen sweetcorn
  • 75g crème fraîche


  • Heat the oil in a heavy-based saucepan over a medium heat, add the bacon and cook for 3-4 minutes or until browned. Remove from the pan and set aside. Add the onion to the pan, cook for 4-5 minutes or until softened and beginning to turn golden, then add the garlic and paprika, mix well and cook for another minute.

  • Add the sweet potatoes, stock and 4 thyme sprigs to the pan, bring to the boil; simmer for 15 minutes. Add the sweetcorn and crème fraîche and simmer for 5 minutes or until the potatoes are tender. Season well, stir through the bacon and top with the remaining thyme leaves.

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