Corn Chowder

35 min · Easy · Serves 1

565 kcal per serving · 16g protein

Sweet corn and potatoes in a creamy broth, finished with crispy bacon and chives — summer comfort in a bowl.

Ingredients

• 120 g Sweetcorn
• 120 g Potatoes
• 2 slices Bacon
• Onions × ½
• 80 ml Cooking cream
• 250 ml Chicken Stock
• 1 tbsp Chives

Method

1. Crisp the bacon

   

   Cook the chopped bacon in a large pot over medium heat until crisp, then lift it out with a slotted spoon, leaving the fat behind.

2. Soften the onion

   

   Cook the chopped onion in the bacon fat over medium heat until soft and translucent — see-through at the edges, not browned.

3. Simmer the potatoes

   

   Add the diced potatoes and stock, bring to a simmer and cook until the potatoes are tender — a knife should slide in with no resistance.

4. Add the corn

   

   Stir in the sweetcorn and let everything simmer together for a few minutes.

5. Cream and thicken

   

   Pour in the cream and mash a few potato chunks against the side of the pot to thicken the chowder naturally.

6. Top and serve

   

   Ladle into bowls and top with the crispy bacon and snipped chives.

More to cook

• Loaded Baked Potato75 min
• Smashed Potatoes55 min
• Instant Pot Mashed Potatoes40 min
• Tuna Pasta Bake40 min