Bacon Sweetcorn and Potato Chowder

    (266)
    1 hour 10 min

    A super-delicious, winter warming soup. Bacon is simmered with sweetcorn, potatoes and carrots in a chicken stock. It's wonderfully thick, creamy and satisfying.


    248 people made this

    Ingredients
    Serves: 10 

    • 225g streaky bacon, roughly chopped
    • 2 sticks celery, chopped
    • 2 small onions, diced
    • 30g margarine
    • salt to taste
    • ground black pepper to taste
    • 1 (375g) tin creamed style corn
    • 1 1/2 (340g) tins sweetcorn
    • 1 litre chicken stock
    • 500ml milk
    • 6 small potatoes, cubed
    • 2 carrots, chopped
    • 2 tablespoons plain flour

    Method
    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Fry bacon in pan until almost done. Add onions and celery and saute until lightly browned.
    2. Transfer to a cooking pot. Add creamed style corn, sweetcorn, butter and stock. Add carrots and potatoes. Cook for about 15 minutes.
    3. Mix together flour and a little water to form a paste.
    4. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.
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    Reviews & ratings
    Average global rating:
    (266)

    Reviews in English (205)

    corbs0505
    0

    Great thick winter soup. I had extra bacon so added extra everything, but went too crazy with the flour. Came out really well. This is a simple recipe to follow, but a hearty filling chowder. Will definitely do this again.  -  03 Oct 2015

    by
    220

    Its always disappointing when a recipe gets high marks but the reviewers suggestions are what REALLY make the difference. This could have easily been a 5 star recipe had I read through half of the reviews. The two key issues I had with this recipe: Calling for milk. It should just be changed to half and half or cream - because the milk seperates - which is not at all appetizing. Having the bacon in from the beginning. The result is almost like an uncooked texture by the end. It should be cooked, kept aside and almost added as a granish upon serving. Leaving the bacon fat in at the beginning stage will impart the flavor and not sacrifice the bacon's texture instead. Granted - I should have instinctively not done both of these things - and will amend if I make this again.  -  08 Nov 2007  (Review from Allrecipes US | Canada)

    by
    124

    Wow, this was an amazing corn chowder! I did make a couple changes: I cooked the bacon in the soup pot until it was crispy, then removed the bacon and sauteed the onion and celery in the bacon fat. I crumbled the bacon and added it back at the end to keep it crunchy. I found I didn't need to dirty two pans for cooking the bacon and then simmering the soup. I omitted the butter and definitely didn't miss it! Also I drained the can of whole corn and I peeled the potatoes (it wasn't clear in the recipe if I should). All in all, the best corn chowder I have ever eaten!!  -  07 Jan 2008  (Review from Allrecipes US | Canada)

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