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Bacon and corn chowder

  • Time to make: 25 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 2 rashers lean bacon
  • 1 onion, finely chopped
  • 1 large potato, peeled, chopped
  • ½ green capsicum, diced
  • 1 tablespoon oil
  • 1 tablespoon flour
  • 2 cups liquid chicken stock
  • 1 cup corn kernels
  • 1 ½ cups skim milk
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Microwave bacon on high for 1 1/2 minutes. Set aside.

    2 Place onion, potato and capsicum in a microwave-proof bowl with oil. Cover and cook on high for 5 minutes, stirring once, or until vegetables are tender.

    3 Stir in flour and cook on high for 1 minute. Gradually add stock, stirring all the time. Add corn and cook for 6 minutes on high, stirring twice.

    4 Purée if desired then return to microwave-proof bowl. Add chopped bacon and milk. Cook for 4 minutes or until hot. Season and serve.

    NOTE: All timings are guidelines only as individual microwaves will vary slightly.

    HFG tip

    • Once cooled, this soup can be frozen.
    • Click here for some handy microwave tips.

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