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

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

  • Preparation time

    15 mins
  • Cook time

    40 mins
  • Serves 8


  • Medium to large whole crown pumpkin - 1
  • Salt, to season
  • Butter - 25 g
  • Onion, diced - 1
  • Streaky bacon, chopped - 500 g
  • Powdered chicken stock - 1 Tbsp
  • Canned creamed corn - 800 g
  • Handful chives, chopped
  • Cream, optional - 100 ml


  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.