This bacon and sweetcorn chowder is a comforting, flavour-packed soup that brings together smoky bacon and naturally sweet sweetcorn in a delicious homemade chowder. It's ideal for a warming lunch or an easy supper when you fancy something hearty and satisfying.
Serve it with crusty bread for a simple meal, or make it part of a relaxed weekend lunch. The combination of savoury bacon and sweetcorn gives this soup a lovely balance of flavours, making it a recipe worth returning to whenever you want a comforting bowl of homemade soup.
Made with milk rather than cream, it's also surprisingly low in calories. A quick warming supper for two that's easily doubled if you need to make more.
The original recipe is from the Olive magazine website.
TipS
- Optional variations:
- Creamy bacon and sweetcorn chowder - for a richer version use cream or a combination of milk and cream.
- Spicy bacon and sweetcorn chowder - add a little chilli or smoked paprika for extra warmth. Start with a small amount so that the spice complements rather than overwhelms the sweetcorn.
- Bacon, sweetcorn and pepper chowder - add diced red pepper for colour and a slightly sweeter vegetable flavour. Adjust the cooking time to suit the size of the pieces.
- Chunky or smooth chowder - leave the soup chunky for more texture, or blend a portion and stir it back in to create a thicker consistency while retaining some whole sweetcorn kernels.
- This bacon and sweetcorn chowder recipe is easily doubled if you're cooking for more people.
Frequently Asked Questions
Chowder is generally a hearty soup with a chunky texture. It often contains ingredients such as sweetcorn, potatoes, fish or bacon, and may have a creamy or thickened base. Recipes vary, so not every chowder contains cream or potatoes.
Yes - frozen sweetcorn is suitable for many chowder recipes. Follow the recipe's instructions for quantities and cooking time, and ensure the soup is heated thoroughly before serving.
Yes - tinned sweetcorn can work well. Drain it first if the recipe calls for drained sweetcorn, and follow the recipe for when to add it. As tinned sweetcorn is already cooked, it may need less cooking than fresh corn.
The best method depends on the recipe. You could blend a portion of the soup and stir it back in, mash some of the cooked potatoes if included, or use a suitable thickener if the recipe allows. Add extra thickener gradually to avoid a floury taste or lumpy texture.
Stir in a little extra suitable stock or milk until you reach the consistency you prefer. Add it gradually so the chowder doesn't become too thin.
That depends on the recipe. If cream is optional, milk or a suitable alternative may work, although the result will be less rich. You can also create body by blending some of the vegetables if the recipe allows. Check how any substitution affects the final texture.
Yes - you can generally prepare chowder ahead, provided it is cooled and stored safely. If the soup contains milk or cream, reheat it gently and stir regularly to help maintain a smooth texture.
It may be possible, but the results depend on the ingredients. Chowders containing milk, cream or potatoes can separate or change texture after freezing. Cool the soup, freeze in suitable containers and defrost safely. Reheat until piping hot throughout, stirring well.
Cool leftovers, refrigerate in an airtight container for up to 3 days. Reheat only what you need, until piping hot throughout.
Depending on the original recipe, suitable additions may include potatoes, red pepper, spring onions, herbs or a little chilli. Additions can change the flavour, texture and cooking time, so adjust the method where necessary.
It depends on the ingredients. Check the bacon, stock, any thickening agent and other packaged ingredients for gluten-containing ingredients or relevant allergen warnings. If you need to cater for someone with coeliac disease, check product labels carefully and avoid cross-contamination.
Crusty bread, ciabatta and soda bread all make good accompaniments. Choose a side that complements the richness and texture of your chowder.
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How to make this Bacon and Sweetcorn Chowder
Ingredients
- 1 tsp olive oil
- 3 rashers smoked streaky bacon, chopped
- 1 small onion (approx. 60g), finely chopped
- 1 large potato (approx. 225g), peeled and cut into small cubes
- 350ml chicken or vegetable stock
- 400ml semi skimmed milk
- 200g frozen or tinned sweetcorn, drained if tinned
- salt and freshly ground black pepper
- 2 tbsp chopped chives
Instructions
- Heat the olive oil in a medium saucepan over a medium high heat and fry the bacon for 3 to 5 minutes, until it starts to colour. Then add the onion and potato and cook for 5 minutes, stirring occasionally, until the onion starts to soften. Add the stock and milk and bring to a simmer.
- Cook for 5 minutes, or until the potato is tender, then add the sweetcorn and cook for 3 minutes, until it's heated through. Season, to taste, then stir in the chives and serve.
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Bacon and Sweetcorn Chowder
Equipment
Ingredients
- 1 tsp olive oil
- 3 rashers smoked streaky bacon chopped
- 1 small onion (approx. 60g) finely chopped
- 1 large potato (approx. 225g) peeled and cut into small cubes
- 350 ml (1 ½ cups) chicken or vegetable stock
- 400 ml (1 ¾ cups) semi skimmed milk
- 200 g (7.1 oz) frozen or tinned sweetcorn drained if tinned
- salt and freshly ground black pepper
- 2 tbsp chopped chives
Instructions
- Heat the olive oil in a medium saucepan over a medium high heat and fry the bacon for 3 to 5 minutes, until it starts to colour. Then add the onion and potato and cook for 5 minutes, stirring occasionally, until the onion starts to soften. Add the stock and milk and bring to a simmer.
- Cook for 5 minutes, or until the potato is tender, then add the sweetcorn and cook for 3 minutes, until it's heated through. Season, to taste, then stir in the chives and serve.
Notes
- Optional variations:
- Creamy bacon and sweetcorn chowder - for a richer version use cream or a combination of milk and cream.
- Spicy bacon and sweetcorn chowder - add a little chilli or smoked paprika for extra warmth. Start with a small amount so that the spice complements rather than overwhelms the sweetcorn.
- Bacon, sweetcorn and pepper chowder - add diced red pepper for colour and a slightly sweeter vegetable flavour. Adjust the cooking time to suit the size of the pieces.
- Chunky or smooth chowder - leave the soup chunky for more texture, or blend a portion and stir it back in to create a thicker consistency while retaining some whole sweetcorn kernels.
- This bacon and sweetcorn chowder recipe is easily doubled if you're cooking for more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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