Creamy Corn and Bacon Chowder
2 tsps ghee or coconut oil
1 small white onion, finely chopped
1 green bell-pepper, deseeded and cubed
2 rashers unsmoked bacon, cut into small pieces
1 small garlic clove, finely chopped
350g all-rounder potatoes, peeled and cut into cubes
300ml semi-skimmed milk or unsweetened almond milk
300ml vegetable stock (made with one organic stock cube)
1 tsp smoked paprika
1/4 tsp dried thyme
a pinch of sea salt and ground black pepper
270g tinned sweetcorn, drained and rinsed
a few drops of Tabasco / sriracha sauce
2 tbsps fresh chives, chopped
Melt the ghee/oil in a large saucepan over a medium heat. Add the onion and green
pepper and sauté for 3-4 minutes, stirring occasionally.
Add the bacon and fry gently for 2-3 minutes, stirring to seal on both sides. Add the garlic and fry gently for 2 minutes, stirring frequently. Add the potatoes and cook for 3-4 minutes, stirring occasionally.
Add the milk, stock, paprika, thyme, salt and pepper and stir well. Bring to a boil then reduce heat to simmer gently. Cover and cook for 10-15 minutes.
Add the sweetcorn and cook for 3 minutes. Add the tabasco / sriracha sauce. Taste the soup and add more seasoning if required.
Serve garnished with chives.
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on