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.
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