Scott's Nana Golly's Pumpkin, Bacon and Corn Chowder

clock 15 minutes + 40 minutes bowl Serves 8


  • 1 medium to large whole crown pumpkin
  • Salt, to season
  • 25g butter
  • 1 onion, diced
  • 500g streaky bacon, chopped
  • 1 Tbsp powdered chicken stock
  • 2 x 400g cans creamed corn
  • Handful chives, chopped
  • 100ml cream, optional
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  • 1. Peel and dice the whole pumpkin, removing skin and seeds. Boil in a large pot of salted water until cooked.

  • 2. In a frying pan, add butter, onion, bacon and chicken stock and cook for 5-6 minutes.

  • 3. Once pumpkin is cooked, drain and reserve the water from the pot. Mash the pumpkin.

  • 4. Add onion and bacon mix and the creamed corn to the mashed pumpkin. Mix together.

  • 5. Thin the mixture with the reserved water from the pumpkin, until you get your desired consistency.

  • 6. Reheat and serve garnished with chopped chives and a swirl of cream.

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