Homemade corn chowder

    1 hour 25 min

    A favourite recipe of ours from a trip many years ago to America. Love the creaminess of this soup and the kids love it. Serve with some warm crusty bread for a great meal.


    Hampshire, England, UK
    2 people made this

    Serves: 4 

    • 2 tablespoons salted butter
    • 1 medium red onion, finely chopped
    • 2 sticks celery, sliced
    • 2 cloves garlic, mined
    • 2 medium potaotes, peeled and diced
    • 4 rashers bacon, chopped
    • 1 tablespoon plain flour
    • 600ml full fat milk
    • 1 bay leaf
    • 150ml chicken stock
    • salt and pepper, to taste
    • 2 tins sweetcorn, drained
    • chopped fresh parsley, to taste

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. In a saucepan over a medium heat, melt the butter and add the onion, celery, garlic and potato. Cook and stir for 4 to 5 minutes until the onion is soft. Add the bacon and cook for 5 minutes. Sprinkle in the flour then gradually add the milk, stirring constantly until smooth. Add the remainder of the ingredients, except the parsley, and stir well. Simmer gently for 1 hour over a low to medium heat.
    2. Serve hot in warmed bowls and garnish with fresh parsley.

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