Bacon and corn chowder
(at time of publication)
- 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 sweetcornXkernels
- 1 ½ cups trim milk
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.
- Once cooled, this soup can be frozen.
- Click here for some handy microwave tips.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 3g
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