This sweetcorn chowder with smoked streaky bacon is the ultimate comfort food. It combines sweetcorn, tender new potatoes, and a creamy broth with the smoky kick of bacon. This easy recipe is sure to become a family favourite.
You'll also love my broccoli and stilton soup, this cauliflower cheese soup, and this creamy potato soup.
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⭐️ Why this recipe works
- Crispy Bacon Flavour: Using smoked streaky bacon adds a rich, smoky flavour to the chowder, enhancing its depth.
- Vegetable Base: A mix of onions, carrots, and celery creates a flavourful and aromatic base for the soup.
- Creamy Texture: Double cream makes the chowder rich and velvety, giving it a luxurious mouthfeel.
- Sweetcorn Sweetness: Sweetcorn adds a natural sweetness that balances the savoury bacon and vegetables.
- Easy Preparation: The recipe is straightforward and can be made with fresh, tinned, or frozen ingredients, making it versatile and accessible.
🧾 Ingredients overview
- Smoked streaky bacon: Adds smoky, savoury flavour and richness.
- Onion: Provides a base flavour and sweetness when sautéed.
- Carrots: Add sweetness and colour to the chowder.
- Celery: Contributes a slight bitterness and enhances the overall flavour.
- New potatoes: Give the chowder a hearty texture and make it filling.
- Sweetcorn: Adds sweetness and a slight crunch to the soup.
- Chicken or vegetable stock: Forms the liquid base and adds depth.
- Double cream: Creates a creamy, luxurious texture.
- Salt and pepper: Enhance and balance the flavours.
- Fresh parsley: Adds a fresh, herbaceous note as a garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Sweetcorn Chowder recipe step-by-step
- Cook the Bacon: In a large pot, cook the diced smoked streaky bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
- Add Potatoes and Stock: Stir in the diced new potatoes and cook for 2 minutes. Pour in the chicken or vegetable stock, bringing the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Add Sweetcorn: Add the sweetcorn to the pot. If using fresh or frozen sweetcorn, cook for about 5 minutes. If using tinned sweetcorn, cook for about 3 minutes.
- Add Cream and Bacon: Stir in the double cream and the cooked bacon. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley.
📖 Variations
- Vegetarian: Use vegetable stock and omit the bacon.
- Spicy: Add a chopped jalapeño or a pinch of chilli flakes for heat.
- Herbs: Experiment with thyme or dill for different flavour profiles.
- Protein Addition: Add cooked chicken or shrimp for extra protein.
- Cornbread Croutons: Serve with homemade cornbread croutons for added texture.
- Different Potatoes: Use Yukon gold or russet potatoes instead of new potatoes.
- Cheese: Stir in grated cheddar cheese for an extra creamy and cheesy chowder.
- Smoked Paprika: Sprinkle a bit of smoked paprika for additional smokiness.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Bacon Fat: Don’t discard the bacon fat; it adds a depth of flavour when sautéing the vegetables.
- Thickening: If you prefer a thicker chowder, mix a tablespoon of flour or cornstarch with a bit of the broth and add it back to the pot and bring the soup to a simmer for about 3-5 minutes until your desired thickness has been reached.
- Flavour Boost: Add a splash of white wine before the stock for an extra layer of flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled chowder in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the chowder in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw in the fridge overnight if frozen. Warm it gently in a pot over medium heat, stirring occasionally until heated through. Avoid boiling to prevent the cream from curdling.
❓Recipe FAQ's
Yes, sweetcorn chowder can be made a day in advance. The flavors will meld together and taste even better the next day.
Yes, you can make this chowder in a slow cooker. Cook the bacon separately first, then add all ingredients except the cream and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
To make this chowder vegan, use vegetable stock and replace the bacon with a vegan bacon alternative. Substitute the double cream with a plant-based cream or coconut milk.
Looking for other creamy soup recipes like this? Try these:
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The Best Sweetcorn Chowder
Ingredients
- 150 g (5 ¼ oz) smoked streaky bacon, diced
- 1 large onion, 150g, finely chopped
- 2 medium carrots, 200g, diced
- 2 celery stalks, 100g, diced
- 400 g (1 lb) new potatoes, diced
- 500 g (3 cups) sweetcorn, fresh, tinned, or frozen
- 1 litre (4 cups) chicken or vegetable stock
- 200 ml (1 cup) double cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cook the Bacon:
- In a large pot, cook the diced smoked streaky bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Sauté Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
Add Potatoes and Stock:
- Stir in the diced new potatoes and cook for 2 minutes. Pour in the chicken or vegetable stock, bringing the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Add Sweetcorn:
- Add the sweetcorn to the pot. If using fresh or frozen sweetcorn, cook for about 5 minutes. If using tinned sweetcorn, cook for about 3 minutes.
Add Cream and Bacon:
- Stir in the double cream and the cooked bacon. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste.
Serve:
- Ladle the chowder into bowls and garnish with chopped fresh parsley.
Notes
- Sweetcorn Options: Fresh sweetcorn gives the best flavor and texture, but tinned or frozen sweetcorn are excellent alternatives. If using tinned, drain and rinse before adding. If using frozen, no need to thaw before adding to the pot.
- Blending: Blending a portion of the soup helps thicken it naturally without the need for flour or other thickeners. Adjust the amount blended based on your preferred consistency.
- Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if the chowder is too thick.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Anne
My mom used to make this when we were kids. She just used milk I think but instead of bacon she added a can of tuna packed in water not oil. It was delicious.
Deborah Rainford
Sounds amazing. 🙂
Ronni
When does the pancetta go back in?
Deborah Rainford
When the cream and parsley get stirred in. The recipe has been updated.