Wow, corn chowder with crispy bacon

This is a huge bowl of sunshine! It’s hearty enough to have as a supper as I’ve added diced potatoes for more texture and chunkiness. What makes the soup a little thick is the addition of flour – you can use gluten-free flour if you prefer.



1 tbsp butter

100g smoked bacon lardons

1 finely chopped brown onion

1 tbsp plain flour

450ml high-quality vegetable or chicken stock

450ml full-fat milk

2 medium potatoes, peeled.

½ tbsp olive oil

4 rashers smoked streaky bacon

4 spring onions, finely chopped

200g canned sweetcorn, frozen or canned

A small amount of chopped chives.

Sea salt and freshly ground black pepper

  • Over a high heat, melt the butter in an ovenproof casserole dish or heavy-based saucepan. The bacon lardons should be fried for 3-4 mins until they turn crispy. Stir in the onion and fry for 3-4 minutes more until it starts to soften.
  • Mix in the flour and sprinkle over the bacon and onions. Add the potatoes to the stock and milk. Bring to a simmer, and cook for approximately 10 minutes until potatoes are tender but not falling apart.
  • While the soup simmers, heat the olive oil in an nonstick fryingpan and add the streaky bacon. Fry the bacon until it is crispy. Set aside.
  • After the potato has been cooked, add the sweetcorn and spring onions to the soup. Bring the corn to a boil to heat it through. Season to taste.
  • Serve the soup in bowls. The crispy bacon rashers can be broken into small pieces and tossed over the soup with the chopped chives. Serve with lots of black pepper.