Bacon and Corn Chowder
This Bacon and Sweetcorn Chowder is creamy, hearty, and packed with comforting flavour. The smoky bacon balances perfectly with the sweetness of the corn and the softness of the potatoes. Best of all, the recipe uses only five main ingredients, which makes it ideal for busy family cooking.
This Bacon and Sweetcorn Chowder is creamy, hearty, and packed with comforting flavour. The smoky bacon balances perfectly with the sweetness of the corn and the softness of the potatoes. Best of all, the recipe uses only five main ingredients, which makes it ideal for busy family cooking.
Servings 4 People
Ingredients
- 250 g smoked bacon chopped
- 500 g potatoes peeled and diced
- 340 g sweetcorn kernels drained if canned
- 750 ml whole milk
- 4 medium scallions sliced
Larder Essentials:
- 1 tbsp butter or oil
- salt
- black pepper
- crackers optional
Instructions
- Heat the butter or oil in a large saucepan over medium heat. Add the chopped bacon and cook for 6–8 minutes until crisp and golden. Stir often so the bacon cooks evenly.1 tbsp butter, 250 g smoked bacon
- Remove two tablespoons of the cooked bacon and set it aside for garnish later. Leave the rest in the pan because it helps flavour the chowder.
- Add the diced potatoes to the saucepan. Stir them through the bacon fat for 2 minutes so they start to soften slightly.500 g potatoes
- Pour in the milk and bring the mixture to a gentle simmer. Stir occasionally to stop the milk catching on the bottom of the pan.750 ml whole milk
- Reduce the heat slightly and cook for 15–18 minutes until the potatoes become soft. Avoid boiling the chowder rapidly because the milk may split.
- Use the back of a spoon to gently crush some of the potatoes against the side of the pan. This step thickens the chowder naturally and creates a creamy texture.
- Add the sweetcorn and half of the sliced scallions. Stir well and simmer for another 5 minutes until everything is heated through.340 g sweetcorn kernels, 4 medium scallions
- Taste the chowder and season with salt and black pepper if needed. The bacon already adds saltiness, so season carefully.salt, black pepper
- Ladle the chowder into bowls and scatter over the reserved crispy bacon and remaining scallions or crumbled cracker before serving.crackers
Equipment
- Large Saucepan or soup pot
Notes
Notes:
For extra smokiness, use smoked streaky bacon.
Frozen sweetcorn works perfectly in this recipe and adds a lovely sweetness.
If you prefer a thicker chowder, mash more of the potatoes before serving.
Serve with crusty bread or buttered rolls for a filling family meal.
Leftovers store well in the fridge for up to two days. Reheat gently over low heat.
Nutrition
Calories: 422kcal | Carbohydrates: 51g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 672mg | Potassium: 1259mg | Fiber: 5g | Sugar: 14g | Vitamin A: 776IU | Vitamin C: 32mg | Calcium: 272mg | Iron: 2mg
