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Sweetcorn and Bacon Chowder

A lighter take on a classic, made with milk and stock instead of lots of cream but still comfortingly satisfying.

Finished with a little optional soured cream, crème fraiche, or double cream, it makes a wonderful lunch or dinner served with bread to mop up the delicious broth. If you want extra protein, add a little cheese to melt into each bowlful.

It's recommended you read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Lunch
Cuisine American, World
Keyword easy
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil (or other preferred oil: can be halved if your bacon is very fatty)
  • 200 g smoked streaky bacon (chopped or snipped with scissors, can be increased to 250 - 300 g for a stronger taste)
  • 30 g butter
  • 1 large onion (finely chopped)
  • 4 - 6 cloves garlic (finely chopped)
  • black pepper
  • 400 g potatoes (cut into small or medium dice, weight is after prep.)
  • 1 tsp dried oregano or thyme
  • ¼ - ½ tsp hot or mild red pepper/chilli flakes (optional)
  • salt
  • 30 g plain/all-purpose flour
  • 500 ml whole milk
  • 250 - 400 ml chicken stock (see instructions for suggested amounts depending on how thick/thin you'd like the chowder)
  • 500 g sweetcorn (canned, frozen, or fresh kernels)
  • 20 g chives (approx. 1 small bunch, finely chopped)
  • 2 rounded tbsp soured cream or crème fraiche (Optional. Can also be substituted with 4 tbsp double cream)

To serve (optional)

  • cheese (grated or cut into small dice)
  • red pepper flakes or chilli flakes

Instructions

  1. Put the oil in a large saucepan over medium-high heat.

    Add the bacon and cook, stirring often, until lightly crispy (5 - 8 min).

    Using a slotted spoon, remove about a third of the bacon, set aside on kitchen paper until ready to serve the chowder.

  2. Reduce the heat to medium, add the butter then stir in the onion and garlic with a grind of pepper. Cook, stirring often, until starting to turn golden and soften (10 - 12 min); turn the heat down if they start to brown.

  3. Stir in the potatoes, the dried oregano or thyme, the red pepper/chilli flakes if using, a pinch of salt (leave out if your bacon is quite salty), plus more black pepper.

    Stir around to coat the potatoes in the onions, garlic, and seasonings.

  4. Take the pan off the heat and stir in the flour until it's thoroughly combined with the rest of the ingredients. Put back on the heat and cook for 2 minutes, stirring constantly.

  5. Off the heat again, gradually stir in all the milk, ensuring there are no lumps of flour, then stir in approximately 250 ml of the stock.

  6. Put back on the heat, turned up to medium-high, and keep stirring until the liquid bubbles and thickens. Cook for 2 minutes then turn the heat down to medium-low so the soup simmers.

  7. Stir in the sweetcorn (add a little more stock if you want a thinner chowder) and when it's back to simmering put on a lid.

    Cook until the potatoes are tender (approx. 15 - 20 minutes), stirring often to make sure nothing is sticking to the bottom of the pot.

    Tip 1: If the chowder is thicker than you'd like, add more of the stock.

    Tip 2: For a smoother, creamier-textured chowder, go in with a stick blender for a few seconds to puree a little of it.

  8. Stir in approximately two-thirds of the chives, plus the soured cream, crème fraiche or double cream if using.

    Taste and add more salt and pepper if necessary.

  9. Serve the chowder with the reserved bacon and remaining chives sprinkled over, plus optional cheese and red pepper/chilli flakes if liked.

  10. Chowder can be stored covered in the fridge for 2 days.

    Freezing not recommended as the milk may split.