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Member recipe

Sweetcorn pancetta chowder

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Serves 4

quick and tasty - originally from a sainsbury's magazine

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  • 25g butter
  • 100g streaky bacon
  • 350g waxy potatoes (1cm diced)
  • 1 red pepper (diced)
  • 1 leek (sliced)
  • 1 litre veg or chicken stock
  • 1 tin corn (326g)
  • tiny bit cayenne pepper
  • 150ml double cream
  • 1 tbsp chopped parsley
  • 1 tbsp chives (optional)


    1. melt better and fry bacon until coloured.
    2. Add potatoes, red pepper and leek and stir for a few minutes
    3. Add stock - simmer for 10 mins until potato tender
    4. Add corn and simmer for few mins
    5. Add cayenne pepper. Add salt if needed - check first. Then add cream and serve with the herbs.

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