Sweetcorn and Bacon Chowder

Sweetcorn and Bacon Chowder


14 people made this

About this recipe: The perfect comfort food. Crispy bacon is simmered with green peppers, onions, celery, creamed style corn, water and evaporated milk to create this deliciously creamy soup. Serve with crusty bread.


Serves: 24 

  • 450g streaky bacon, diced
  • 2 green peppers, chopped
  • 2 onions, chopped
  • 1 bunch fresh celery leaves
  • 2.5kg creamed style corn
  • 1.2 litres water
  • 1.35 litres evaporated milk

Prep:15min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:2hr 

  1. In a large frying pan over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon fat.
  2. Place bacon fat in a large stock pot over medium heat. Cook peppers, onions and celery leaves in bacon fat until just tender. Stir in bacon, creamed style corn and water. Bring slowly to the boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.

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