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Bacon Potato Corn Chowder 1

Bacon Potato Corn Chowder

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: French


Bacon Potato Corn Chowder is a type of thickened soup prepared with bacon, corn, potatoes, milk and cream.


  • 600 g potatoes, cut into small cubes
  • 300 g streaky bacon, chopped
  • 4 cups fresh corn kernels
  • 6 tbsp flour
  • 2 cups chicken stock
  • 3 cups milk
  • 3/4 cup cream
  • 1 tsp dried thyme
  • 1/2 tsp nutmeg
  • 2 cloves garlic, minced
  • 1 1/2 cup finely chopped shallots
  • 4 tbsp butter
  • salt
  • freshly ground black pepper
  • grated cheese, to garnish
  • spring onions, to garnish


  1. In a pot add 1 tbsp butter, melt in low heat then brown bacon pieces. Once crispy remove bacon from pot set it aside leaving the oil in the pot.
  2. Add the remaining butter then sauté garlic and shallots, cook in low heat until shallots are soft. Add the flour then cook until it forms a roux.
  3. Gently add broth while mixing, once all added and liquid is even in consistency pour in the milk.
  4. Add the potatoes, corn, thyme, nutmeg, bring to a slow boil then simmer in low heat for 30 minutes. Occasionally stir to prevent bottom from burning or sticking.
  5. Add the cream, season with salt and freshly ground black pepper. Simmer for 5 more minutes.
  6. Turn heat off, place in bowl then serve garnished with crispy bacon, grated cheese and spring onions.