Chunky Corn and Bacon Chowder

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Portions: 4


  • 100g Streaky Bacon (cut into lardons)
  • 150g White Onions (cut into 10mm dice)
  • 50g Celery (cut into 10mm dice)
  • 7.5g Chopped Fresh Garlic
  • 5g Chopped Fresh Thyme
  • 500g Tinned Sweetcorn (drained)
  • 250g Potatoes (peeled and cut into 10mm dice)
  • ½ Bay Leaf
  • 750g Water
  • 30g Chicken Stock Paste
  • 150g Semi Skimmed Milk
  • 75g Double Cream
  • 1.5g Cayenne Pepper
  • 30g Spring Onions (chopped)
  • 15g Chopped Chives
  • 1g Salt
  • 1g Coarse Ground Peppercorns


  1. In the base of a heavy bottom saucepan, add the bacon and fry until crisp. Remove the bacon with a slotted spoon, leaving the fat in the pan.
  2. Add the diced onion, diced celery and chopped garlic; sweat until soft but not brown.
  3. Add the drained sweetcorn, potatoes, bay leaf, water and chicken stock paste. Simmer for 20 – 30 minutes until the potatoes are tender.
  4. Remove the bay leaf and add the milk and cream. Heat through.
  5. Puree a little of the soup to act as a thickener.
  6. Season to taste with the cayenne, salt and pepper.
  7. Garnish with the chives and spring onions.