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Recipe by olive magazine

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1. Video tutorial: Making soup

1. Fry the bacon in a little oil in a pan - as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives.

Per serving

379 kcalories, protein 17.6g, carbohydrate 46.4g, fat 14.9 g, saturated fat 5.1g, fibre 3.3g, salt 2.55 g

Latest comments and suggestions

• rebecca

  26 March 2009

  rebecca rated and commented on this recipe

  

  This is vey quick and easy to make. The whole family loved this recipe. I will be making this again very soon . The best thing is that it uses storecupbord ingredients.

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• jilly

  10 April 2009

  jilly commented on this recipe

  tasted ok ,but a bit thin.

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• Tamara

  22 April 2009

  Tamara commented on this recipe

  This is much better eaten the day after making it.

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• Liezel

  28 April 2009

  Liezel rated and commented on this recipe

  

  Super tasty, easy to make and very cheap. I love the smoky and salty combination, and I used a whole packet of bacon to fill it out. This is not dinner party standard, but a wonderful midweek meal. My hubby is not a soup fan, but I can see him asking for this again

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• Lauren Ricci

  08 June 2009

  Lauren Ricci rated and commented on this recipe

  

  I used this simple recipe as a base for my chowder. I just added a few prawns and a bit of sustainable cod chopped up and it was fantastic! I also used bay leaves and a little bit of corn flour to thicken! Wish i had some parsley to put in it too! I agree with Tamara -- eating the next day lets all flavours infuse. A great mid week supper.

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• rebekah w

  11 August 2009

  rebekah w rated and commented on this recipe

  

  this was so easy to make and quick,we had it with crusty bread and butter it went down a treat,full of flavour.

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• laureana

  27 October 2009

  laureana rated and commented on this recipe

  

  lovely!! had with crusty bread and made a great cold autum lunch, with definatly making this filling meal over the winter. love the fact that it has so few ingredients!!!

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Ingredients

• 3 rashers streaky bacon , chopped
• oil
• 1 small onion , finely chopped
• 1 large potato , peeled and cut into small cubes
• 350ml chicken or vegetable stock
• 400ml milk
• 200g sweetcorn , frozen or tinned, drained if tinned
• 2 tbsp snipped chives

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 3 rashers streaky bacon , chopped
• oil
• 1 small onion , finely chopped
• 1 large potato , peeled and cut into small cubes
• 350ml chicken or vegetable stock
• 400ml milk
• 200g sweetcorn , frozen or tinned, drained if tinned
• 2 tbsp snipped chives

Per serving

379 kcalories, protein 17.6g, carbohydrate 46.4g, fat 14.9 g, saturated fat 5.1g, fibre 3.3g, salt 2.55 g

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