Corn and Bacon Chowder


  • knob of butter
  • 2 rashers of bacon, snipped
  • 1 onion, diced
  • 1 carrot, diced
  • 1/2 red pepper, diced
  • 1 carrot, diced
  • 115g potato, diced
  • 1 stick celery, sliced
  • 1 clove garlic, crushed
  • 425ml chicken stock
  • 25g butter
  • 25g flour
  • 300ml milk
  • 1 tsp Dijon mustard
  • 198g can sweet corn, drained
  • salt & pepper
  • chopped fresh parsley


  1. Melt the knob of butter in a large pan. Add the bacon, onion, red pepper, carrot, potato, celery and garlic. Cover and sweat for 10 mins, stirring occasionally.
  2. Add the stock, bring to the boil, cover and simmer for 30 minutes.
  3. About 10mins before the end of cooking, melt the 25g of butter in a separate pan. stir in the flour and cook for 1-2 mins. Carefully blend in the milk to give a smooth white sauce. Simmer for a couple of minutes.
  4. Stir the white sauce into the soup, along with the sweet corn, and bubble gently foe about 5 minutes.
  5. Divide between warmed serving bowls and scatter with freshly chopped parsley.

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