Bacon & Sweetcorn Soup

By the wlr team

A great blend of textures and flavours. Smooth and creamy with some chunky veg.

  • Recipe makes: 4 servings
  • Prep time:
    20 mins
  • Cook time: 25 mins
  • Calories: 231
    per serving


  • 116g smoked back bacon
  • 126g onions
  • 131g celery
  • 367g potatoes
  • 28g vegetable stock cubes
  • 1.2 litres water
  • 10 pumps olive oil spray
  • 165g sweetcorn
  • 140ml single cream


  1. Chop the bacon roughly, peel & chop the onions and celery finely, peel & chop the potatoes into bite size chunks and make up the stock with the water.
  2. Dry fry the bacon in a large saucepan for approx 5 mins (until cooked how you like it - I like mine crispy) then set aside.
  3. Spray a pan using the 1Kcal spray and fry onions and celery for 5 mins until tender. 
  4. Add the potato, onions and celery to the pan and add in the made up stock.
  5. Bring to the boil and simmer for 10 mins.
  6. Finally add the bacon, sweetcorn & cream and simmer for a further 2-3 mins until piping hot. 

Ladel even amounts into 4 bowls and enjoy!

Nutrition information per serving
Calories (kcal)231
Carbohydrate (g)27.9
Fat (g)7.0
Protein (g)14.7
Fibre (g)3.2
Alcohol (g)0.0
Fruit & Veg1.4

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