Corn Chowder Recipe

Corn Chowder is American comfort in its purest form: sweet corn and tender potatoes in a creamy broth, smoky with bacon and rich enough to satisfy on its own. It tastes of summer harvests and cosy kitchens all at once.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Servings

4 servings

Calories

520

Ingredients

• 6 ears sweet corn, kernels cut, or 600 g frozen corn
• 4 rashers bacon, diced
• 1 onion, diced
• 2 potatoes, cubed
• 2 celery stalks, diced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 750 ml chicken or vegetable stock
• 250 ml double cream
• 1 teaspoon fresh thyme leaves
• Salt and black pepper
• Fresh chives, chopped
• Crusty bread, to serve

Instructions

1. Fry the bacon in a large pot until crisp, then lift out and set aside, keeping the fat.
2. Soften the onion and celery in the bacon fat with the butter for 5 minutes.
3. Stir in the flour and cook for 2 minutes.
4. Add the stock, potatoes and thyme, and simmer for 15 minutes until the potatoes are tender.
5. Add the corn and cream and simmer for 10 minutes more.
6. Blend a third of the soup briefly and stir it back in for a creamy texture with plenty of bite.
7. Serve topped with bacon and chives, with crusty bread.

Pro tips

• Blending part of the soup gives creaminess without losing texture.
• Fresh summer corn gives the sweetest flavour, but frozen corn works year-round.
• Do not boil hard after adding cream, or the soup can split.
• Chowder thickens as it cools, so loosen with stock when reheating.

Frequently asked questions