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Corn Chowder with Crispy Potato ‘Bacon’

  • 30m
  • Easy
  • Portions: 4
  • 14 Ingredients

We hate waste – so why throw out your potato peelings when you can turn them into crispy deliciousness for topping this Wundaful soup?! Sounds mad? Probably is… but trust us it’s so tasty!

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    242 kcal
  • Protein
    9 g
  • Carbohydrate
    28 g
  • Fat
    11 g
  • Energy
    242kcal
  • Protein
    9g
  • Sodium
    319mg
  • Carbohydrate
    28g
  • of which: sugars
    9g
  • Fibre
    7g
  • Fat
    11g
  • of which: saturates
    2g

Ingredients

Portions: 4
  • 2 tbsp vegetable oil
  • 900ml Wunda Unsweetened
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light soy sauce
  • 1 tsp maple syrup or honey
  • pinch of smoked paprika
  • 1 large potato, scrubbed, peeled (keep the peelings!) and diced
  • 2 sticks of celery, sliced to ½ cm chunks
  • 1 large onion, diced
  • 1 level tsp chipotle chilli paste
  • 1 red pepper, finely diced
  • 200g frozen or drained tinned sweetcorn
  • small bunch of fresh coriander, chopped
  • 4 spring onions, sliced

Steps

1. PRE-HEAT

1m

Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.

2. MIX

2m

In a small bowl, mix together 1 tbsp of the oil with the Worcestershire sauce, light soy sauce, maple syrup and smoked paprika. Add the potato peelings and toss them in the mixture. Set aside for the flavours to infuse.

3. SIMMER

15m

In a large saucepan, sauté the celery and onion until soft. Add the chipotle paste, stirring to make sure everything is coated. Add the diced potato, half the sweetcorn and the Wunda and let simmer over a medium-low temperature for 10 minutes or until the potatoes are tender.

4. BAKE

7m

Whilst the soup if cooking, put the marinated potato peel flat on a baking tray and place into the oven for 7 minutes until turning crispy at the edges.

5. BLEND

5m

When the veg in the soup is tender, blend using a stick blender or whizz until smooth in a food processor. Finally add the diced pepper and remaining sweetcorn. Bring the soup up to a boil. Serve the soup in bowls, topped with the chopped coriander, sliced spring onions and the crispy potato ‘bacon’.