Introduction

This sweetcorn chowder is a comforting, creamy soup packed with smoky bacon and fresh vegetables. It’s perfect for cozy dinners and brings a rich, hearty flavor that everyone will love.

A white bowl filled with creamy potato soup showing three layers: the bottom layer is a smooth white creamy base, the second layer has soft potato chunks and yellow corn pieces mixed in, and the top layer is sprinkled with crispy browned bacon bits and fresh green chives, all covered lightly with cracked black pepper. A silver spoon is placed inside the bowl. The bowl sits on a white marbled surface with a beige linen napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g smoked streaky bacon (diced)
1 large onion (150g, finely chopped)
2 medium carrots (200g, diced)
2 celery stalks (100g, diced)
400 g new potatoes (diced)
500 g sweetcorn (fresh, tinned, or frozen)
1 litre chicken or vegetable stock
200 ml double cream
Salt and pepper (to taste)
Fresh parsley (chopped, for garnish)

Instructions

Step 1: In a large pot, cook the diced smoked streaky bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Step 2: Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
Step 3: Stir in the diced new potatoes and cook for 2 minutes. Pour in the chicken or vegetable stock, bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the potatoes are tender.
Step 4: Add the sweetcorn to the pot. If using fresh or frozen sweetcorn, cook for about 5 minutes; if using tinned, cook for about 3 minutes.
Step 5: Stir in the double cream and the cooked bacon. Simmer for another 5 minutes until heated through. Season with salt and pepper to taste.
Step 6: Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable stock, and consider adding smoked paprika for a smoky flavor.
Swap double cream for coconut milk to add a subtle sweetness and dairy-free option.
Use fresh sweetcorn when in season for the best flavor and texture.
If you prefer a thicker chowder, blend a portion of the soup before adding the cream.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the cream from splitting.

How to Serve

A white bowl filled with creamy chowder soup, showing multiple layers including pale creamy broth, white chunks of potatoes and pieces of yellow corn kernels, topped with small crispy brown bacon bits and bright green chopped chives, with a sprinkle of black pepper over the top; a silver spoon rests inside the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder ahead of time?

Yes, you can prepare the chowder a day in advance and store it in the fridge. Gently reheat before serving and add fresh parsley for garnish.

What type of potatoes work best?

New potatoes or waxy potatoes are best as they hold their shape well during cooking and add a nice texture to the chowder.

The Best Sweetcorn Chowder Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

A comforting and hearty sweetcorn chowder made with smoky bacon, fresh vegetables, and creamy double cream. Perfect as a warming meal, this chowder combines the sweetness of corn with savory bacon and tender potatoes in a rich, flavorful broth.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: British

Ingredients

Scale

Meat

150 g smoked streaky bacon, diced

Vegetables

1 large onion (150 g), finely chopped
2 medium carrots (200 g), diced
2 celery stalks (100 g), diced
400 g new potatoes, diced
500 g sweetcorn (fresh, tinned, or frozen)

Liquids & Dairy

1 litre chicken or vegetable stock
200 ml double cream

Seasoning & Garnish

Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Cook the Bacon: In a large pot over medium heat, cook the diced smoked streaky bacon until crispy. Once cooked, remove the bacon and set it aside, keeping the rendered fat in the pot for added flavor.
Sauté Vegetables: Add the finely chopped onion, diced carrots, and diced celery to the pot with the bacon fat. Sauté the vegetables for about 5 minutes until they become soft and fragrant.
Add Potatoes and Stock: Stir in the diced new potatoes and cook for an additional 2 minutes. Then pour in the chicken or vegetable stock. Bring the mixture to a boil, reduce the heat, and let it simmer for 10 to 15 minutes, or until the potatoes are tender.
Add Sweetcorn: Add the sweetcorn to the pot. If using fresh or frozen corn, cook for about 5 minutes. If using tinned sweetcorn, cook for about 3 minutes to heat through.
Add Cream and Bacon: Stir in the double cream and the cooked bacon pieces. Allow the chowder to simmer for an additional 5 minutes until everything is heated through. Season with salt and pepper to taste.
Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot and enjoy this creamy, savory dish.

Notes

You can substitute the smoked bacon with pancetta or ham for a different smoky flavor.
For a vegetarian version, omit the bacon and use vegetable stock and a splash of smoked paprika for added depth.
If you prefer a thicker chowder, mash some of the potatoes before adding the cream.
Fresh sweetcorn adds the best flavor, but frozen or tinned corn works well and can be more convenient.
Leftover chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: sweetcorn chowder, corn soup, bacon chowder, creamy soup, autumn soup, hearty chowder