Potato and bacon chowder
Food in a Flash
Potato and bacon chowder


1 litre full-cream milk
1 tablespoon extra virgin olive oil
50 g lean smoked back bacon, rind removed, finely chopped
1 large onion, finely chopped
2 tablespoons plain flour
400 g smooth thin-skinned potatoes, such as desiree, scrubbed and finely diced
1 parsnip, about 150 g, grated
freshly grated nutmeg 2
½ cups (115 g) baby spinach leaves
salt and pepper


  1. Bring the milk just to the boil in a saucepan.
  2. Meanwhile, in another large saucepan heat the oil over a moderately high heat.
  3. Add the bacon and onion and cook for 2 minutes, stirring frequently.
  4. Add the flour and stir to combine, then slowly add about one-quarter of the hot milk, stirring and scraping the bottom of the pan to mix in the flour.
  5. When the mixture thickens, stir in the remaining hot milk.
  6. Add the potatoes and parsnip.
  7. Season with salt, pepper and nutmeg to taste and bring just to the boil, stirring occasionally.
  8. Adjust the heat so the soup bubbles gently.
  9. Half cover the pan with a lid and continue cooking for about 10 minutes or until the vegetables are nearly tender, stirring occasionally.
  10. Stir in the spinach leaves and continue cooking for 1–2 minutes or until the spinach has wilted.
  11. Taste the soup and adjust the seasoning, if necessary.
  12. Ladle into a warm tureen or individual serving bowls and serve at once.

Each serving provides 1486 kJ, 355 kcal, 15 g protein, 14 g fat (7 g saturated fat), 43 g carbohydrate (17 g sugars), 4 g fibre

Serves 4
Preparation: About 30 minutes
Cooking: About 30 minutes


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