September is the best time to eat fresh sweetcorn, and this chowder recipe is the perfect way to use it (Photo by: Sam Stowell via Getty Images)

Polly Webster

Bacon and sweetcorn chowder recipe

Fresh sweetcorn is at its best best in September, and our favourite way to eat it is in this flavour-packed bacon and corn chowder.

Published: September 1, 2019 at 8:00 pm

If you don’t fancy plain and simple corn on the cob, you can always zing it up by smothering it in a spicy sauce made by blending roasted peppers with butter, lime juice and chilli.

You can also, of course, remove the kernels after boiling the whole cob and use them in a range of delicious dishes, such as pastas, salads and salsas.

But, our favourite way to eat corn is in this easy-to-make and mouth-watering bacon and sweetcorn chowder.

Here's the BBC Good Food recipe.

Ingredients

  • 3 Rashers of streaky bacon, chopped
  • A dash of olive oil
  • 1 Small onion, finely chopped
  • 1 Large potato, peeled and cut into small cubes
  • 400ml Milk
  • 350ml Chicken stock or vegetable stock
  • 200g Sweetcorn fresh, frozen or drained from the tin
  • 2tbsp Chives, finely chopped

Method

  • Step 1

    Fry the bacon in a little olive oil in a pan.

  • Step 2

    As soon as it starts to colour, add the onion and potato, and cook until the onion starts to soften.

  • Step 3

    Add the stock and milk, and bring to a simmer.

  • Step 4

    Cook for 5 mins or until the potato is tender, then add the sweetcorn and heat through.

  • Step 5

    Season and stir in the chives.

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