Corn Chowder

45 min · Easy · Serves 1

420 kcal per serving · 14g protein

Sweet corn and potatoes in a creamy broth, finished with crispy bacon and chives — summer comfort in a bowl.

Ingredients

• 120 g Sweetcorn
• 120 g Potatoes
• 2 slices Bacon
• Onions × 1
• 80 ml Cream
• 250 ml Chicken Stock
• 1 tbsp Chives

Method

1. Crisp the bacon

   

   Cook the chopped bacon in a large pot over medium heat until crisp, then lift it out with a slotted spoon, leaving the fat behind.

2. Soften the onion

   

   Cook the chopped onion in the bacon fat over medium heat until soft and translucent — see-through at the edges, not browned.

3. Simmer the potatoes

   

   Add the diced potatoes and stock, bring to a simmer and cook until the potatoes are tender — a knife should slide in with no resistance.

4. Add the corn

   

   Stir in the sweetcorn and let everything simmer together for a few minutes.

5. Cream and thicken

   

   Pour in the cream and mash a few potato chunks against the side of the pot to thicken the chowder naturally.

6. Top and serve

   

   Ladle into bowls and top with the crispy bacon and snipped chives.