Sweetcorn, Bacon and Sweet Potato Chowder Recipe

Ingredients

• 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

Method

1. 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.
2. 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.