Potato, Sweet Corn & Bacon Chowder

bowl Serves 4-6


  • 1 Tbsp Butter
  • 2 rashers Bacon, chopped
  • 1 large Onion, chopped
  • 1 stalk Celery, chopped
  • 2 medium boiling and salad Potatoes, cut into small chunks
  • 1 tsp dried Italian herbs
  • 2 cups Chicken Stock
  • 2 Tbsp Cornflour
  • 2 cups Milk
  • 420g can Sweet Corn
  • salt and pepper
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  • Heat the butter in a large saucepan. Add the bacon, onion and celery and cook over a medium heat for 3-4 minutes. Add the potatoes, Italian herbs and chicken stock. Cover and simmer for 15 minutes.

  • Mix the cornflour with a small amount of the milk, then stir in the remaining milk. Add the cornflour mixture to the soup with the sweet corn.

  • Reheat, stirring constantly, until the soup thickens. Season with salt and pepper. Ladle the soup into bowls and serve.

  • Store potatoes in a well-ventilated, cool, dark place. Never store potatoes in the fridge. Potatoes keep better with the natural dirt on them – wash them just before using. If you are buying washed potatoes, buy smaller quantities regularly.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

By Food Magazine

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