Sweet potato, bacon and sweetcorn chowder

An easy dish to whip up on a busy week night. The smoky bacon and paprika are a fab combination with the sweet potato.

SERVES 4 PREP 5 MINS COOK 25 MINS

✱ 1tbsp oil

✱ 200g smoked bacon lardons

✱ 1 onion, finely chopped

✱ 1 garlic clove, crushed

✱ 1tsp sweet smoked paprika

✱ Sweet potatoes (around 800g), peeled and cut into small chunks

✱ 1.2ltr hot chicken stock

✱ 3 thyme sprigs, plus extra leaves to garnish

✱ 300g frozen sweetcorn

✱ 75g half-fat crème fraîche

1 Heat 1tsp of the oil in a saucepan and fry the bacon over a medium heat for 3-4 mins until browned. Remove from the pan and set aside, then wipe out the pan with kitchen paper.

2 In the same pan, heat the rest of the oil, cook the onion for 4-5 mins until golden and softening. Stir in the garlic and paprika and cook for 1 min more.

3 Add the sweet potatoes, stock and thyme sprigs to the saucepan. Bring to the boil, then simmer for 15 mins. Add the sweetcorn, crème fraîche and bacon, then simmer for 5 mins or until the potatoes are tender. Scatter with a few extra thyme leaves to serve.

Per serving: 457 cals, 18g fat (6g saturated), 51g carbohydrates