A meal in a bowl, this tasty chowder makes a filling main course on a chilly day and it is quick to make. I added some mushrooms to the original recipe because they go well with bacon – and because I like them! The original recipe suggested a gammon steak, but I used bacon – some supermarkets, ASDA included, usefully sell packs of mixed mishape bacon pieces. I also often use only ½ a stock cube as the flavour can be rather synthetic and salty. The original recipe served the meal with crusty bread, but I served it with warm cheese scones, a good accompaniment for the bacon.
This recipe was originally published in the ASDA free instore magazine, April 2008 issue.
Sweet Potato, Sweetcorn & Bacon Chowder
500g unsmoked bacon (but could be smoked, or a mixture, if you wish)
125g button mushrooms, quartered or sliced.
1tbsp sunflower oil
1 medium onion, chopped
700ml chicken stock or hot water with ½ dissolved chicken stock cube
1 large potato cut into small cubes
1 large sweet potato cut into small cubes
326g can Sweetcorn, drained
2tbsp chopped parsley
150g (half a pot) Elmlea single cream
1. Cut the meat into small pieces removing any excess fat. Heat the oil in a large pan and cook with the mushrooms for 4-5 minutes until just cooked. Remove and set aside leaving as much fat in the pan as possible as it will add flavour to the other ingredients.
2. Cook the onion in the oil over a low heat until soft and translucent.
3. Add the stock, potato and sweet potato. Cover, bring to the boil and simmer gently for about 15 minutes until tender.
4. Using a draining spoon, remove a third of the potato and onion and puree in a blender with a little of the cooking liquid.
5. Return to the pan with the cooked bacon and mushroom, add the sweetcorn and simmer covered for 5 minutes. Add the parsley and cream, season if necessary and reheat.
6. Serve with crusty bread or, as mentioned above, with warmed cheese scones.