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Corn Chowder Bacon Recipe

Posh Journal
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup


  • 1 lb frozen corn, thawed
  • 250 gram smoked bacon, chopped
  • 1 lb potatoes, chopped
  • 2 cloves garlic, chopped
  • 1 large onion, sliced
  • 2 large leeks, trimmed and sliced
  • 4 cups vegetable stock
  • ½ cup heavy cream
  • 2 tablespoons all purpose flour
  • 3 cups grated cheddar cheese
  • salt and pepper
  • 2 tablespoons butter


  • Melt the butter in a large pan over medium heat
  • Add garlic, onion and stir for about 3 minutes until softened
  • Add bacon and leeks, cook for another 3 minutes
  • In a bowl, mix the flour and stock, stir it into the pan then add potatoes
  • Cook and keep stirring for 2 minutes
  • Bring the soup to boil, season with salt/pepper then lower the heat
  • Simmer for 25 minutes or until the potatoes are cooked through
  • Stir in the corn and cream then cook for 5 minutes, gradually stir in the cheese until melted
  • Remove from the heat and serve
  • Garnish with grated cheese and fried/baked bacon
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