Creamy Corn Chowder

Serves 6


  • 2 tbsp olive oil
  • 4 strips streaky bacon, diced
  • 2 large onions, diced
  • 3 carrots, diced
  • 2 sticks of celery, thinly sliced
  • 450g (1 lb) baby potatoes, finely diced
  • 1.2L (2 pts) chicken stock
  • 2 fresh thyme sprigs
  • 750g bag frozen corn
  • 375ml (13 fl oz) double cream
  • Crusty bread, to serve
  • salt and freshly ground black pepper


  1. Heat the olive oil in a wide 7.2L- 9.6L (12-16 pt / 6-8 quart) heavy saucepan or casserole pot over a moderate heat. Fry the bacon for about 5 minutes, stirring frequently, until crisp and golden. Remove with a slotted spoon, leaving the oil behind, drain on kitchen paper and set aside.
  2. Next, add the onion, carrots and celery to the pan and cook over a medium heat for about 8-10 minutes until softened. Then, add the potatoes, stock and thyme and bring to the boil. Cover with a lid and reduce to simmer for about 15 minutes until the potatoes are just tender.
  3. Finally, add the corn and cream and simmer uncovered for 10 minutes to warm through. Stir in all but a small handful of the reserved bacon and season to taste with salt and pepper.
  4. Ladle into serving bowls, scatter the remaining bacon over the top and serve with crusty bread.