Try this recipe for bacon and sweetcorn chowder, then check out our seafood chowder, crab and sweetcorn chowder and vegetarian cauliflower chowder


  • 3 rashers streaky bacon, chopped
  • oil
  • 1 small onion, finely chopped
  • 1 large potato, peeled and cut into small cubes
  • 350ml chicken or vegetable stock
  • 400ml milk
  • frozen or tinned 200g sweetcorn, drained if tinned
  • snipped to make 2 tbsp chives


  • STEP 1

    Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer.

  • STEP 2

    Cook for 5 minutes or until the potato is tender, then add the sweetcorn and heat through. Season and stir in the chives to serve.


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