Bacon potato and sweetcorn soup

    (33)
    45 min

    A delicious and hearty chowder recipe. Bacon is simmered with onion, potatoes, creamed style corn, sweetcorn, double cream, chicken stock and Cheddar cheese. Serve as a winter warmer with bread rolls.


    35 people made this

    Ingredients
    Serves: 6 

    • 5 rashers streaky bacon, diced
    • 1 large onion, chopped
    • 4 medium potatoes, peeled and cubed
    • 1.2 litres chicken stock
    • 1/2 teaspoon dried oregano
    • salt and pepper to taste
    • 1 (285g) tin creamed style corn
    • 1 (340g) tin sweetcorn, drained
    • 125ml double cream
    • 110g Cheddar cheese, grated

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large pot over medium-high heat, cook and stir the bacon until crisp. Drain off fat, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
    2. Place the onion in the pot and cook until transparent. Mix in the potatoes and cook until lightly browned on the outside. Stir in the chicken stock and season with oregano, salt and pepper. Cover and simmer over low heat for about 30 minutes or until the potatoes are soft. Pour in the creamed style corn and sweetcorn and cook for 10 more minutes.
    3. Stir in the cream and Cheddar cheese over low heat. Do not boil. Remove from the heat and serve.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (28)

    by
    18

    I make a recipe very similar to this, but different enough to ask readers to consider: use a bit more bacon grease to cook the onions; aggresively season the potatoes, and fry them until they are lightly browned; leave out the oregano, add a pinch of nutmeg, use a good amount of white pepper or cayenne pepper to give it some snap, add 3/4 cup of sour cream out the end, and heat through. Leave out the cheeses! Diced carrots can be added with the onion, and frozen peas can be added with the corn, for variety. Hope you enjoy!  -  05 Apr 2006  (Review from Allrecipes US | Canada)

    by
    12

    After I cooked the bacon to a crisp, I took it out of the skillet and all but 2-3 tablespoons of the drippings and sauteed the onion and a little fresh minced garlic in the drippings until the onion turned translucent. I added the bacon, sauteed onion/garlic, potatoes, chicken broth, spices, and the corn to my crockpot and cooked them on LOW for most of the day. Once I got home, I turned the heat down on my crockpot and lightly smushed the potatoes with my old fashioned potato masher, then added the cream and the cheeses. The soup was okay but it didn't have nearly enough bacon, cheese or spices. After tasting it, I did throw in more monterey jack/cheddar cheese and a few more spices. Not a bad soup that worked out well for me in the crockpot. I don't know that I would make this soup again.  -  03 Oct 2012  (Review from Allrecipes US | Canada)

    by
    10

    I guess I should have read the reviews first and I would have added less stock and another can of creamed corn. For me, this was too thin to be called a chowder. I got a tip from a co-worker though, that will be good on the leftovers...add instant mashed potatoes until the desired consistency is achieved. I think that will help. Overall good flavor though. Will probably make again with the noted changes.  -  06 Nov 2006  (Review from Allrecipes US | Canada)

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