Corn Chowder

Name: Corn Chowder
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g Smoked streaky bacon; 200 g White onion; 100 g Celery sticks; 2 clove Garlic; 30 g Butter; 30 g Plain flour; 500 ml Chicken stock; 500 ml Whole milk; 2 piece Bay leaf; 4 g Fresh thyme leaves; 600 g Sweetcorn; 400 g potato cubes; 100 ml Double cream; 1 tsp Salt; 1 pinch Ground black pepper

40 min · 12 min active · makes ~2.65 kg · Easy

Creamy corn chowder with smoked bacon and potato cubes, thickened with a butter-flour roux and bay leaf for depth.

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Corn Chowder

Creamy corn chowder with smoked bacon and potato cubes, thickened with a butter-flour roux and bay leaf for depth.

See more →

TOTAL TIME

40 min

ACTIVE TIME

12 min

QUANTITY

~2.65 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/6

Ingredients

0/15 gathered · 4 servings

150g

200g

100g

2clove

30g

500ml

2piece

600g

400g

100ml

1tsp

1pinch

#	Quantity	Notes	State
1	150g	—	—
2	200g	—	—
3	100g	—	—
4	2clove	—	—
5	30g	—	—
6	30g	—	—
7	500ml	—	—
8	500ml	—	—
9	2piece	—	—
10	4g	—	—
11	600g	—	—
12	400g	—	—
13	100ml	—	—
14	1tsp	—	—
15	1pinch	—	—

Tools

7 items

Serveware

1 item

Procedure

29 steps

1 of 29

Slice the bacon rashers crosswise into short, thick lardons about 1 cm wide.

Smoked streaky bacon · 150 g

⏱ 45s

ResultSliced baconused in step 11

2 of 29

Halve the onion and peel away the papery skin, discarding it.

White onion · 200 g

⏱ 20s

ResultPeeled onion

3 of 29

Finely chop the peeled onion into small, even dice.

Peeled onion · step 2

⏱ 40s

ResultFinely chopped white onion

4 of 29

Tip the chopped onion into the saucepan and set it aside while you prepare the celery.

Finely chopped white onion · step 3

⏱ 5s

ResultFinely chopped white onion

5 of 29

Trim and finely chop the celery sticks into small, even pieces.

Celery sticks · 100 g

⏱ 40s

ResultFinely chopped celery, onion and carrots

6 of 29

Tip the chopped celery into the saucepan with the onion.

Finely chopped celery, onion and carrots · step 5

⏱ 5s

ResultCarrot mixture

7 of 29

Lay the garlic cloves on the board, press the flat of the knife firmly down on each to loosen the skin, then pull the skin away and discard it.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

8 of 29

Lay the flat of the knife on top of each peeled clove and press down firmly to crush it open.

Peeled garlic cloves · step 7

⏱ 15s

ResultCrushed garlic

9 of 29

Mince the crushed garlic finely, rocking the knife back and forth until no large pieces remain.

Crushed garlic · step 8

⏱ 20s

ResultMinced garlic

10 of 29

Scrape the minced garlic into the saucepan with the onion and celery.

Minced garlic · step 9

⏱ 5s

ResultCarrot mixture

11 of 29

Tip the bacon lardons into the saucepan with the onion, celery and garlic.

Sliced bacon · step 1

⏱ 5s

ResultCarrot mixture

12 of 29

Set the pan over a medium heat and cook the bacon with the onion, celery and garlic, stirring occasionally, until the bacon is golden and has released its fat and the vegetables are soft and translucent.

⏱ 5 min

ResultRendered crisp bacon with softened vegetables

13 of 29

Add the butter to the pan and let it melt into the bacon fat.

Butter · 30 g

⏱ 5s

ResultRendered crisp bacon with softened vegetables and butter

14 of 29

Stir the butter through the bacon and vegetables until fully melted and combined.

⏱ 30s

ResultButtery bacon and vegetable base

15 of 29

Sprinkle the flour over the contents of the pan.

Plain flour · 30 g

⏱ 5s

ResultButtery bacon and vegetable base and plain flour

16 of 29

Stir continuously for about a minute so the flour coats everything evenly and cooks out its raw taste, forming a thick, pale roux around the vegetables.

⏱ 1 min

ResultFlour-coated vegetable and bacon base

17 of 29

Pour the chicken stock into the pan in a steady stream.

Chicken stock · 500 ml

⏱ 10s

ResultFlour-coated vegetable and bacon base and chicken stock

18 of 29

Pour the whole milk into the pan.

Whole milk · 500 ml

⏱ 10s

ResultFlour-coated vegetable and chicken stock mixture

19 of 29

Drop the bay leaves into the pan.

Bay leaf · 2 piece

⏱ 5s

ResultFlour-coated vegetable and chicken stock mixture

20 of 29

Strip the thyme leaves from their stalks and add them to the pan.

Fresh thyme leaves · 4 g

⏱ 5s

ResultFlour-coated vegetable and chicken stock mixture

21 of 29

Add the sweetcorn kernels to the pan.

Sweetcorn · 600 g

⏱ 10s

ResultFlour-coated vegetable and chicken stock mixture

22 of 29

Add the potato cubes to the pan.

Potato cubes · 400 g

⏱ 10s

ResultFlour-coated vegetable and potato cube mixture

23 of 29

Stir everything together, scraping the bottom of the pan to lift any flour that has settled.

⏱ 20s

ResultCombined chowder base

24 of 29

Bring the chowder to a gentle simmer and cook, uncovered, until the potato cubes are completely tender when pierced with a knife — about 20 minutes — stirring occasionally to prevent the milk from catching on the bottom.

⏱ 20 min

ResultSimmered chowder with tender potatoes

25 of 29

Fish out and discard the bay leaves.

⏱ 10s

ResultChowder with bay removed

26 of 29

Pour the double cream into the chowder.

Double cream · 100 ml

⏱ 5s

ResultChowder with bay removed and double cream

27 of 29

Add the salt to the chowder.

Salt · 1 tsp

⏱ 5s

ResultChowder with bay removed and double cream and salt

28 of 29

Add the black pepper to the chowder.

Ground black pepper · 1 pinch

⏱ 5s

ResultChowder with bay removed and double cream mixture

29 of 29

Stir the cream and seasoning through the chowder until everything is evenly combined and the soup is uniformly creamy.

⏱ 30s

ResultSeasoned corn chowder

Total Time40 min

#	Product	Action
1	150 g	Slice the bacon rashers crosswise into short, thick lardons about 1 cm wide.⏱ 45sResultSliced baconused in step 11
2	200 g	Halve the onion and peel away the papery skin, discarding it.⏱ 20sResultPeeled onion
3	Peeled onionstep 2	Finely chop the peeled onion into small, even dice.⏱ 40sResultFinely chopped white onion
4	Finely chopped white onionstep 3	Tip the chopped onion into the saucepan and set it aside while you prepare the celery.⏱ 5sResultFinely chopped white onion
5	100 g	Trim and finely chop the celery sticks into small, even pieces.⏱ 40sResultFinely chopped celery, onion and carrots
6	Finely chopped celery, onion and carrotsstep 5	Tip the chopped celery into the saucepan with the onion.⏱ 5sResultCarrot mixture
7	2 clove	Lay the garlic cloves on the board, press the flat of the knife firmly down on each to loosen the skin, then pull the skin away and discard it.⏱ 20sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7	Lay the flat of the knife on top of each peeled clove and press down firmly to crush it open.⏱ 15sResultCrushed garlic
9	Crushed garlicstep 8	Mince the crushed garlic finely, rocking the knife back and forth until no large pieces remain.⏱ 20sResultMinced garlic
10	Minced garlicstep 9	Scrape the minced garlic into the saucepan with the onion and celery.⏱ 5sResultCarrot mixture
11	Sliced baconstep 1	Tip the bacon lardons into the saucepan with the onion, celery and garlic.⏱ 5sResultCarrot mixture
12	—	Set the pan over a medium heat and cook the bacon with the onion, celery and garlic, stirring occasionally, until the bacon is golden and has released its fat and the vegetables are soft and translucent.⏱ 5 minResultRendered crisp bacon with softened vegetables
13	30 g	Add the butter to the pan and let it melt into the bacon fat.⏱ 5sResultRendered crisp bacon with softened vegetables and butter
14	—	Stir the butter through the bacon and vegetables until fully melted and combined.⏱ 30sResultButtery bacon and vegetable base
15	30 g	Sprinkle the flour over the contents of the pan.⏱ 5sResultButtery bacon and vegetable base and plain flour
16	—	Stir continuously for about a minute so the flour coats everything evenly and cooks out its raw taste, forming a thick, pale roux around the vegetables.⏱ 1 minResultFlour-coated vegetable and bacon base
17	500 ml	Pour the chicken stock into the pan in a steady stream.⏱ 10sResultFlour-coated vegetable and bacon base and chicken stock
18	500 ml	Pour the whole milk into the pan.⏱ 10sResultFlour-coated vegetable and chicken stock mixture
19	2 piece	Drop the bay leaves into the pan.⏱ 5sResultFlour-coated vegetable and chicken stock mixture
20	4 g	Strip the thyme leaves from their stalks and add them to the pan.⏱ 5sResultFlour-coated vegetable and chicken stock mixture
21	600 g	Add the sweetcorn kernels to the pan.⏱ 10sResultFlour-coated vegetable and chicken stock mixture
22	400 g	Add the potato cubes to the pan.⏱ 10sResultFlour-coated vegetable and potato cube mixture
23	—	Stir everything together, scraping the bottom of the pan to lift any flour that has settled.⏱ 20sResultCombined chowder base
24	—	Bring the chowder to a gentle simmer and cook, uncovered, until the potato cubes are completely tender when pierced with a knife — about 20 minutes — stirring occasionally to prevent the milk from catching on the bottom.⏱ 20 minResultSimmered chowder with tender potatoes
25	—	Fish out and discard the bay leaves.⏱ 10sResultChowder with bay removed
26	100 ml	Pour the double cream into the chowder.⏱ 5sResultChowder with bay removed and double cream
27	1 tsp	Add the salt to the chowder.⏱ 5sResultChowder with bay removed and double cream and salt
28	1 pinch	Add the black pepper to the chowder.⏱ 5sResultChowder with bay removed and double cream mixture
29	—	Stir the cream and seasoning through the chowder until everything is evenly combined and the soup is uniformly creamy.⏱ 30sResultSeasoned corn chowder
Total Time		40 min

Serving

Ladle the chowder into warm soup bowls, dividing it evenly among 4 portions.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	707kcal
	27g
	36g
	17g
	69g
	22g
	7g
	1,384mg

Ingredients0/15

Tools0/6

Recipe

Corn Chowder

Creamy corn chowder with smoked bacon and potato cubes, thickened with a butter-flour roux and bay leaf for depth.

What you’ll doYou will dice bacon, onion and celery, then cook them with garlic and butter until soft. Stir in flour to make a roux, then add stock and milk. Simmer with bay leaves, thyme, sweetcorn and potato until the potato is tender — about 20 minutes — before finishing with cream and seasoning.

Serves4

Total40 min

LevelEasy

Ingredients

Smoked streaky bacon150 g
White onion200 g
Celery sticks100 g
Garlic2 clove
Butter30 g
Plain flour30 g
Chicken stock500 ml
Whole milk500 ml
Bay leaf2 piece
Fresh thyme leaves4 g
Sweetcorn600 g
Potato cubes400 g
Double cream100 ml
Salt1 tsp
Ground black pepper1 pinch

Tools

Large heavy based saucepanChef's knifeWooden spoonBowlLadleChopping boardSoup bowl

Method

Slice the bacon rashers crosswise into short, thick lardons about 1 cm wide.

Result · Sliced bacon · used in step 11

45sChopping board, Chefs knifeSmoked streaky bacon · 150 g

Halve the onion and peel away the papery skin, discarding it.

20sChopping board, Chefs knifeWhite onion · 200 g

Finely chop the peeled onion into small, even dice.

40sChopping board, Chefs knifePeeled onion · step 2

Tip the chopped onion into the saucepan and set it aside while you prepare the celery.

5sLarge heavy based saucepanFinely chopped white onion · step 3

Trim and finely chop the celery sticks into small, even pieces.

40sChopping board, Chefs knifeCelery sticks · 100 g

Tip the chopped celery into the saucepan with the onion.

5sLarge heavy based saucepanFinely chopped celery, onion and carrots · step 5

Lay the garlic cloves on the board, press the flat of the knife firmly down on each to loosen the skin, then pull the skin away and discard it.

20sChopping board, Chefs knifeGarlic · 2 clove

Lay the flat of the knife on top of each peeled clove and press down firmly to crush it open.

15sChopping board, Chefs knifePeeled garlic cloves · step 7

Mince the crushed garlic finely, rocking the knife back and forth until no large pieces remain.

20sChopping board, Chefs knifeCrushed garlic · step 8

Scrape the minced garlic into the saucepan with the onion and celery.

5sLarge heavy based saucepanMinced garlic · step 9

Tip the bacon lardons into the saucepan with the onion, celery and garlic.

5sLarge heavy based saucepanSliced bacon · step 1

5 minLarge heavy based saucepan, Wooden spoon

Add the butter to the pan and let it melt into the bacon fat.

5sLarge heavy based saucepanButter · 30 g

Stir the butter through the bacon and vegetables until fully melted and combined.

30sLarge heavy based saucepan, Wooden spoon

Sprinkle the flour over the contents of the pan.

5sLarge heavy based saucepanPlain flour · 30 g

Stir continuously for about a minute so the flour coats everything evenly and cooks out its raw taste, forming a thick, pale roux around the vegetables.

1 minLarge heavy based saucepan, Wooden spoon

Pour the chicken stock into the pan in a steady stream.

10sLarge heavy based saucepanChicken stock · 500 ml

Pour the whole milk into the pan.

10sLarge heavy based saucepanWhole milk · 500 ml

Drop the bay leaves into the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Strip the thyme leaves from their stalks and add them to the pan.

5sLarge heavy based saucepanFresh thyme leaves · 4 g

Add the sweetcorn kernels to the pan.

10sLarge heavy based saucepanSweetcorn · 600 g

Add the potato cubes to the pan.

10sLarge heavy based saucepanPotato cubes · 400 g

Stir everything together, scraping the bottom of the pan to lift any flour that has settled.

20sLarge heavy based saucepan, Wooden spoon

20 minLarge heavy based saucepan, Chefs knife

Fish out and discard the bay leaves.

10sLarge heavy based saucepan

Pour the double cream into the chowder.

5sLarge heavy based saucepanDouble cream · 100 ml

Add the salt to the chowder.

5sLarge heavy based saucepanSalt · 1 tsp

Add the black pepper to the chowder.

5sLarge heavy based saucepanGround black pepper · 1 pinch

Stir the cream and seasoning through the chowder until everything is evenly combined and the soup is uniformly creamy.

30sLarge heavy based saucepan, Wooden spoon

Ladle the chowder into warm soup bowls, dividing it evenly among 4 portions. → Into 4 equal portions

Result · Corn Chowder

30sSoup bowl, LadleSeasoned corn chowder · step 29

Printed 6 October 2026