Bacon and sweetcorn chowder recipe

Bacon and sweetcorn chowder recipe

Fresh sweetcorn is at its best best in September, and our favourite way to eat it is in this flavour-packed bacon and corn chowder.

Published: September 1, 2019 at 8:00 pm

If you don’t fancy plain and simple corn on the cob, you can always zing it up by smothering it in a spicy sauce made by blending roasted peppers with butter, lime juice and chilli.

You can also, of course, remove the kernels after boiling the whole cob and use them in a range of delicious dishes, such as pastas, salads and salsas.

But, our favourite way to eat corn is in this easy-to-make and mouth-watering bacon and sweetcorn chowder.

Here's the BBC Good Food recipe.

Ingredients

  • 3 Rashers of streaky bacon, chopped
  • A dash of olive oil
  • 1 Small onion, finely chopped
  • 1 Large potato, peeled and cut into small cubes
  • 400ml Milk
  • 350ml Chicken stock or vegetable stock
  • 200g Sweetcorn fresh, frozen or drained from the tin
  • 2tbsp Chives, finely chopped

Method

  • Step 1

    Fry the bacon in a little olive oil in a pan.

  • Step 2

    As soon as it starts to colour, add the onion and potato, and cook until the onion starts to soften.

  • Step 3

    Add the stock and milk, and bring to a simmer.

  • Step 4

    Cook for 5 mins or until the potato is tender, then add the sweetcorn and heat through.

  • Step 5

    Season and stir in the chives.

September is the best time to eat fresh sweetcorn, and this chowder recipe is the perfect way to use it (Photo by: Sam Stowell via Getty Images)

Polly Webster

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