This sweetcorn chowder with smoked streaky bacon is the ultimate comfort food. Sweetcorn, tender new potatoes and a creamy broth come together with the smoky bite of bacon to make a warming, satisfying dish the whole family will enjoy.
This chowder works equally well with fresh, tinned or frozen sweetcorn. If you like other creamy soups, variations such as broccoli and stilton, cauliflower cheese soup, or a creamy potato soup are similarly comforting.
⭐️ Why this recipe works
- Crispy bacon flavour: Smoked streaky bacon brings a rich, smoky depth to the chowder.
- Vegetable base: Onion, carrot and celery create a savoury, aromatic foundation.
- Creamy texture: Double cream gives the soup a velvety, luxurious mouthfeel.
- Sweetcorn sweetness: Corn adds natural sweetness and a pleasant bite.
- Easy preparation: Simple steps and flexible ingredients make the recipe accessible year-round.
🧾 Ingredients overview
- Smoked streaky bacon: Adds smoky, savoury richness.
- Onion: Provides base flavour and sweetness when softened.
- Carrots: Add natural sweetness and colour.
- Celery: Brings a subtle savoury note that balances the sweetness.
- New potatoes: Give body and a pleasant bite to the chowder.
- Sweetcorn: Fresh, tinned or frozen—adds texture and sweetness.
- Chicken or vegetable stock: Forms the liquid base and deepens flavour.
- Double cream: Makes the chowder silky and rich.
- Salt and pepper: To season.
- Fresh parsley: Chopped for garnish and a fresh finish.
👩🏻🍳 Here’s how to make it
Sweetcorn chowder recipe — step by step
- Cook the bacon: In a large pot, cook diced smoked streaky bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté the vegetables: Add chopped onion, carrots and celery to the pot and sauté in the bacon fat for about 5 minutes until softened.
- Add potatoes and stock: Stir in diced new potatoes and cook briefly. Pour in chicken or vegetable stock, bring to a boil, then reduce heat and simmer for 10–15 minutes until the potatoes are tender.
- Add sweetcorn: Add fresh or frozen sweetcorn and cook about 5 minutes (tinned corn needs only around 3 minutes).
- Add cream and bacon: Stir in double cream and the cooked bacon. Simmer gently for another 5 minutes to heat through. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with chopped fresh parsley.
📖 Variations
- Vegetarian: Use vegetable stock and omit the bacon.
- Spicy: Add chopped jalapeño or chilli flakes for heat.
- Herbs: Try thyme or dill for a different aromatic profile.
- Extra protein: Stir in cooked chicken or shrimp.
- Textural twist: Serve with cornbread croutons for crunch.
- Potato swaps: Yukon gold or russets work well instead of new potatoes.
- Cheesy: Add grated cheddar for an even creamier chowder.
- Smoky boost: A pinch of smoked paprika enhances the smoky notes.
💡 Chef’s Guide: Expert Tips
Helpful tips to get the best results every time.
- Use the bacon fat: Sauté the vegetables in the bacon fat for extra depth of flavour.
- Thicken naturally: Puréeing part of the soup gives body without adding flour; alternatively, mix a tablespoon of flour or cornstarch with a little broth and stir in, simmering 3–5 minutes until thickened.
- Extra flavour: A splash of white wine before adding the stock adds complexity.
🍯 Storing and reheating leftovers
- Fridge: Keep cooled chowder in an airtight container for up to 3 days.
- Freezer: Freeze in a suitable container for up to 3 months. Note that cream-based soups can change texture slightly after freezing.
- Reheat: Thaw in the fridge overnight if frozen. Warm gently on the stove over medium heat, stirring occasionally. Avoid boiling to reduce the risk of curdling the cream; add a splash of stock if needed to loosen the texture.
❓Recipe FAQs
Yes. The flavours develop overnight, so making it a day ahead works well.
Yes. Cook the bacon separately, then add all ingredients except the cream and cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream in the last 30 minutes.
Use vegetable stock, replace bacon with a vegan alternative or smoked mushrooms, and swap double cream for a plant-based cream or coconut milk.
Looking for other creamy soup recipes like this? Try variations using different vegetables, cheeses or proteins for easy weeknight meals.
If you tried this Sweetcorn Chowder, please leave a comment and rating below — feedback is always appreciated.
The Best Sweetcorn Chowder
Ingredients
- 150 g smoked streaky bacon, diced
- 1 large onion (about 150g), finely chopped
- 2 medium carrots (about 200g), diced
- 2 celery stalks (about 100g), diced
- 400 g new potatoes, diced
- 500 g sweetcorn (fresh, tinned or frozen)
- 1 litre chicken or vegetable stock
- 200 ml double cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cook the Bacon:
- In a large pot, cook the diced smoked streaky bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
Sauté Vegetables:
- Add the chopped onion, carrots and celery to the pot and sauté for about 5 minutes until softened.
Add Potatoes and Stock:
- Stir in diced new potatoes and cook for 2 minutes. Pour in stock, bring to a boil, then simmer for 10–15 minutes until the potatoes are tender.
Add Sweetcorn:
- Add the sweetcorn and cook for about 5 minutes (or 3 minutes if tinned).
Add Cream and Bacon:
- Stir in the double cream and the cooked bacon. Simmer gently for 5 minutes. Season to taste.
Serve:
- Ladle into bowls and garnish with chopped parsley.
Notes
- Sweetcorn options: Fresh gives the best texture, but tinned or frozen work well. Drain tinned corn and there’s no need to thaw frozen corn before adding.
- Blending: Puréeing a portion of the soup will thicken it naturally; adjust how much you blend to suit your preferred consistency.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently, adding a splash of stock if needed.
Nutrition
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Carbohydrates: 30g
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Protein: 10g
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef who focuses on flavourful, budget-friendly meals. My recipes aim to help home cooks create reliable, tasty dishes with everyday ingredients.
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