Recipe type: Soup
Cuisine: International
Prep time: 
Cook time: 
Total time: 

This corn chowder soup uses ingredients which you most often have on hand, making it simple and fast to cook.
  • 2 rashers streaky bacon
  • 1 oz butter
  • 1 medium sized onion, chopped
  • 1 stick celery, chopped
  • 1 medium sized potato, peeled and diced
  • 1 chicken stock cube
  • 11/2 oz tin of sweet corn
  • ¾ pint milk plus 3 tablespoons
  • 1 level tablespoon flour
  • Few drops of Tabasco
  • 2 tablespoons single cream
  • Salt and pepper
  • Chopped parsley for garnish

  1. Remove rinds and dice bacon. Fry in a saucepan without adding extra fat for 5 minutes.
  2. Add butter and prepared onion and celery and fry for 10 minutes.
  3. Then, add potato and crumbled stock cube into the mixture.
  4. Drain sweet corn, and make liquid up to half a pint with water, and pour into pan. Put the lid on and simmer for 30 minutes.
  5. Add ¾ pint milk.
  6. Blend the flour with 3 tablespoons milk and stir into soup. Bring to the boil and cook for 1 minute. Add sweet corn and Tabasco and cook gently for 5 minute. Stir in cream, season and sprinkle with parsley if desired.
  7. N. B. This recipe may also be prepared by using clams (tinned) in which case use 1 medium size tin in place of sweet corn and follow the recipe as above.


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