Chicken and sweetcorn chowder recipe

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10 min


30 min

Nutrition per portion

Calories 526 kCal 26%
Fat 32g 46%

Easy to make, creamy and delicious, with the sweetness of corn and the smokiness of bacon – serve with crusty bread.


  • 1tbsp sunflower oil
  • 150g smoked bacon, diced
  • 300g chicken to pan, diced
  • 350g potatoes, diced
  • 2 garlic cloves, crushed
  • 3/4 bunch of spring onions
  • 900ml chicken stock
  • 2tbsp chopped fresh thyme
  • 272g canned sweetcorn, drained
  • 142ml double cream


  • Heat 1tbsp sunflower oil in a large, non-stick pan. Add 150g chopped smoked bacon; cook for 5 mins until crisp. Remove with a slotted spoon and set aside. Add 300g diced chicken to pan; fry until golden.

  • Add 350g diced potatoes, 2 crushed garlic cloves and 3/4 bunch of spring onions. Cook for 2 mins.

  • Add 900ml chicken stock and 2tbsp chopped fresh thyme; bring to the boil. Reduce heat, simmer for 10 mins.

  • Stir in 272g canned, drained sweetcorn and 142ml double cream, return bacon to pan and simmer for 5 mins. Mash potatoes a little to thicken the soup, making sure it stays textured. Serve topped with spring onions.

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(103 ratings)
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