Corn chowder

Simon Rimmer's tasty sweetcorn soup makes a hearty winter-warmer
By Simon Rimmer
Corn chowder
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 25 g butter
  • 100 g rindless streaky bacon, chopped
  • 2 stick celery
  • 1 onions, chopped
  • 1 bay leaves
  • 1 large potato, peeled and cubed
  • 25 g flour
  • 500 ml milk
  • 4 corn on the cobs
  • 1 tsp freshly ground salt and black pepper, or to taste


1. Heat the butter in a large saucepan, add the bacon and fry until crisp.2. Tip the celery and onion into the pan with the bay leaf. Fry, stirring occasionally, until the onion has softened. 3 Add the potato and mix in the flour, followed by the milk. Bring the soup to a simmer, stirring all the time.

4. Add the sweetcorn kernels to the pan and continue simmering for 5 minutes.7. Season with salt and freshly ground pepper and serve with freshly baked cornbread.

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