Serves: 4
Prep: 10 mins
Cook: 30 mins
Cals per serving: 526
Fat per serving: 32g

1tbsp sunflower oil
150g smoked bacon, diced
300g chicken to pan, diced
350g potatoes, diced
2 garlic cloves, crushed
3/4 bunch of spring onions
900ml chicken stock
2tbsp chopped fresh thyme
272g canned sweetcorn, drained
142ml double cream

1. Heat 1tbsp sunflower oil in a large, non-stick pan. Add 150g chopped smoked bacon; cook for 5 mins until crisp. Remove with a slotted spoon and set aside. Add 300g diced chicken to pan; fry until golden.
2. Add 350g diced potatoes, 2 crushed garlic cloves and 3/4 bunch of spring onions. Cook for 2 mins.
3. Add 900ml chicken stock and 2tbsp chopped fresh thyme; bring to the boil. Reduce heat, simmer for 10 mins.
4. Stir in 272g canned, drained sweetcorn and 142ml double cream, return bacon to pan and simmer for 5 mins. Mash potatoes a little to thicken the soup, making sure it stays textured. Serve topped with spring onions.

Where to next?
Chicken noodle broth
Cock a leekie soup
Try softgrain oatmeal bread dipped in your soup
Choose from our 50 soups

Save money on food with our coupons. Simply cut them out and take them to the shops with you.

• Comment
• Send to a friend
• Print Page