Creamy Corn and Bacon Chowder



Protein (g)


Carbs (g)


Fat (g)


  • 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
same day.