Bacon and sweetcorn chowder recipe

  • A little tricky

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.

Sweetcorn and bacon chowder in a bowl

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



  • Streaky bacon 3 rashers, chopped
  • Olive oil a dash
  • Onion 1 small, finely chopped
  • Potato 1 large, peeled and cut into small cubes
  • Milk 400ml / 14fl oz
  • Chicken stock 350ml / 13fl oz, or vegetable stock
  • Sweetcorn 200g / 7 oz, fresh, frozen or drained from the tin
  • Chives 2 tbsp, finely chopped


  • 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.