Creamy bacon and corn chowder

 

Definitely getting to be soup weather and this is an easy, tasty soup. It's quick to make and mostly uses store cupboard products. This chowder has bacon but you can easily make it vegetarian by leaving out the bacon.

Please feel free to add any other vegetables you fancy especially beans like butter beans they make it even more filling. 

Creamy bacon and corn chowder 

200g chopped bacon (or pancetta /lardons)

1 onion (diced)

1 large (325g) can of sweetcorn 

1 litre vegetable stock

2 large baking potatoes (chopped and peel if you like)

200ml evaporated milk

Take a large saucepan and fry the bacon over a medium heat until cooked then add the diced onion. If the bacon is very lean you may need to add a little oil to the pan.

Add the stock, potatoes and sweetcorn and bring to a boil, Reduce the heat and simmer until the potatoes are cooked and soft.

Add the evaporated milk and simmer for another five minutes. Give it a taste as you might not need salt if the bacon is salty but I do like to add some freshly ground black pepper.