Bacon & Corn Chowder: A meal on its own

Friday, 12 July 2013

Chinese soups, Peranakan soups, Indonesian soups, Western ones - they all have that element of 'comfort', which always reminds me of rainy days and curling up with a good book at home. There's just something heartwarming about a bowl of good soup, especially if it's made with love.

I have had my share of canned soup. While I appreciate the convenience of canned comfort, it just tastes different when it's home-made. Soup doesn't have to be complicated or take hours to do. It just has to be hearty, flavourful, and chock full of great ingredients.

I love bacon (like many of you do, I'm sure!), and I think anything made with bacon simply can't taste wrong! This is a quick and simple chowder to make at home, without the 'heaviness' of flour or cream usually associated with thick soups. The sweet and salty combination is perfect, and a small portion is a great start to a meal. When eaten with a hunk of crusty bread - it's a meal on its own!


Prep: 10 minutes
Cook: 15 minutes
Serves: 6

  • 200gr streaky bacon, sliced
  • 2 stalks celery
  • 1 nos large onion
  • 2 nos potatoes, diced
  • 1 corn on the cob, cleaned.
  • 1 pack (500gr) of frozen sweet corn, thawed and drained. I used Watties.
  • 2 cups skimmed or low fat milk
  • 1 tbs olive oil
  • Salt 
  • Cracked black pepper
  • Bacon bits (optional)
  • Scallion / Spring onions (optional)

1. Cut onion and celery stalks into large pieces, and use a food processor to chop into coarse pieces. Meanwhile, put diced potatoes in boiling water and simmer for about 3 minutes. Potatoes should be half cooked when taken out of the water. Run cold water on the potatoes to stop the cooking process, and drain.

2. Using a sharp knife, cut the corn in half and using the 'flat' side as a base, cut the corn kernels of the cob.

3. Slice bacon, and set aside.

4. Using a blender or a food processor, put the frozen corn (which has been thawed) in with 1 cup of milk. Blend to a smooth consistency.

5. In a flat-bottomed pan, sauté the bacon in olive oil. You can cook these according to your preference, either crispy or just cooked through. Put in the chopped vegetables, and cook until the onions turn translucent. Add in the potatoes and mix well.

6. Add the blended corn mix in, along with the other 1 cup of milk. Cook for 10 minutes, all the while making sure that the soup remains simmering. Don't let it boil. Add salt and pepper (or any other herbs you like) for taste. When random bubbles appear on the surface and 'pop', turn off the heat.

Garnish with spring onions and bacon bits.

7. Serve hot, and be amazed at how the boys, who may not like vegetables much - will love this!



  1. Mmmm! Mmmm mmmm! Sorry that translates into oh! My! GAWD! So easy too! Poppy recently was introduced to bacon and loves it. Ya, who wouldn't. Gonna try!

    1. It is!! And the yield is better than restaurant quality! :p

  2. I tried today! And poppy read me the recipe instructions! But I substituted lots of stuff and improvised along the way. I only had corn on the cob so I use that. No celery. I added mushrooms instead. And I just threw everything together after frying the bacon and simmered. Yum!

    I had chicken stock ready so I did half chicken stock half milk and it turned out superb too! Thanks for the inspiration!



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