Bacon & Sweetcorn
by Helen Bowden
Preparation Time: 20 mins
Cooking Time: 25 mins
Recipe makes 4 servings
226.7 calories per serving
Ingredients
116 g Bacon, Smoked Back, Extra Lean, Asda
126 g Onions, Raw, Average
131 g Celery, Raw, Average
367 g Potatoes, White, British, Asda
28 g Stock Cubes, Vegetable, Knorr
165 g Corn, Salad Crisp, Green Giant
140 ml Cream, Single, Light, Elmlea
Method
1. Chop the bacon roughly and dry fry in a large saucepan for
approx 5 mins (until cooked how you like it - I like mine
crispy) then set aside.
2. Chop onions and celery finely, then in the same pan use 1Kcal
spray and fry onions and celery for 5 mins until tender.
3. Meanwhile, peel and chop potatoes into bitesize chunks. Add
the potato, onions and celery to the pan and add in the stock
made up with 1.2 litres of water.
Bring to the boil and simmer for 10 mins.
4. Finally add the bacon, sweetcorn & cream and simmer for a
further 2-3 mins until piping hot.
5. Ladle even amounts into 4 bowls and enjoy!
Nutrition Data per serving
Calories (kcal)
|
226.7
|
Carbohydrate (g)
|
27.3
|
Protein (g)
|
14.8
|
Fat (g)
|
6.7
|
Fibre (g)
|
3.4
|
Alcohol (g)
|
0.0
|
Fruit & Veg
|
1.4
|
Comments
A great blend of textures and flavours. Smooth and creamy
with some chunky veg.
|
