Creamy sweetcorn and bacon chowder

    20 min

    I love this on a cold winter's day, with a hunk of fresh bread! So simple, it only takes 15 to 20 minutes to get on the table.


    Oxfordshire, England, UK
    4 people made this

    Serves: 1 

    • 1 slice bacon
    • 1 Small onion, chopped
    • 1 garlic clove, crushed
    • 1 medium to large potato, peeled and chopped
    • 240ml chicken or vegetable stock
    • 1 to 2 tablespoons tinned sweetcorn
    • 1 to 2 tablespoons single or double cream

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook bacon until crisp, set aside on kitchen paper to drain.
    2. In same pan, cook onion gently until translucent. Stir in the garlic.
    3. Add stock and potato, and bring to the boil, then reduce to a simmer for 10 minutes, until the potato is soft and cooked through. Use a masher or fork, and break up the potato chunks.
    4. Stir in the sweetcorn and more water/stock if liquid has reduced. After 2 to 3 minutes, add cream and bacon. Simmer for another 5 minutes.
    5. Season and serve.


    To turn this into a filling supper, add 100g cooked chicken per person.

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