• 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)


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

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