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Smoky sweetcorn, crispy bacon & potato chowder recipe

Smoky sweetcorn, crispy bacon & potato chowder

A deliciously colourful soup packed with flavour


  • 4 fresh sweetcorn, husks and silks removed
  • 2 tbsp olive oil
  • A knob of butter
  • 2 cloves of garlic, crushed
  • 1 tbsp finely chopped rosemary
  • 1 tsp smoked paprika
  • 4 rashers of streaky bacon, roughly chopped
  • 350g potatoes, diced into 2cm pieces
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 1l chicken stock
  • Sea salt and freshly ground pepper

To serve

  • 4 tbsp fresh cream
  • Small bunch of flat-leaf parsley, chopped
  • 8 rashers of smoked streaky bacon, cooked until crispy


  1. Trim the stem end of the corn so it will sit flat on a chopping board. Holding the corn by the point, slice down the sides to remove the kernels.
  2. Heat the oil in a large saucepan with the butter. Add all the ingredients except the stock, season, cover and cook for 15 minutes, stirring occasionally. Add the stock and bring to the boil.
  3. Reduce the heat and simmer until the potatoes are tender. Using a potato masher or fork, gently crush some of the potatoes to lightly thicken the soup.
  4. To serve, stir the cream and parsley into the hot soup and divide between bowls. Top with the bacon and a grind of black pepper. 

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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