Sweetcorn and Bacon Chowder

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    Sweetcorn and Bacon Chowder

    Sweetcorn and Bacon Chowder

    (15)
    2hr


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (15)

    by
    49

    If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a garnish with a bit of shredded cheese. This recipe is as easy as falling off a log and has a delicous flavor,,,I use it in my restaurant and recomend it. Lois  -  19 Dec 2008  (Review from Allrecipes US | Canada)

    by
    33

    I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and very easy to make. I didn't have any celery so I used celery seed and added a couple of potatoes. Thanks so much.  -  27 Aug 2008  (Review from Allrecipes US | Canada)

    by
    18

    I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this time I added a tablespoon and a half of flour after sauteing the vegetables to make a sort of roux. This came out to a much better consistency then before.  -  03 Aug 2009  (Review from Allrecipes US | Canada)

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