• 6servings
  • 45minutes
  • 533calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 rashers streaky bacon, diced

  2. 4 spring onions, chopped

  3. 1 onion, chopped

  4. 415ml chicken stock

  5. 2 large potatoes, diced

  6. 650g frozen sweetcorn

  7. 4 skinless, chicken breast fillets, cut into cubes

  8. 3 tablespoons chopped fresh thyme

  9. 500ml single cream

  10. salt to taste

  11. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot, cook bacon until crisp. Remove bacon from the pan and set aside. Drain all but 3 tablespoons of the bacon fat from the pot.

  2. Saute the onions in the bacon fat. Add stock and the potatoes to the pot. Cover and simmer for 10 minutes.

  3. Add sweetcorn, chicken and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.

  4. Stir in single cream into the soup and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls and sprinkle with the bacon an spring onions. Serve.


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