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Winter Corn Chowder

Servings 5 servings


  • 4 slices thick-cut bacon, cut into ½-inch pieces
  • 1 small yellow onion, chopped fine
  • 1 16 oz bag frozen corn
  • Sea salt
  • freshly ground black pepper
  • 1 russet potato, peeled and cut into ½-inch dice
  • 4 cups vegetable broth
  • Heavy cream, to serve
  • 1 tbsp fresh chopped flat-leaf parsley


  1. Line a dish with paper towels. Heat a medium saucepan over medium-high heat. Add the bacon and cook until crispy. Use a slotted spoon to transfer to the paper towel-lined dish.

  2. Add the onion to the saucepan and sauté until fragrant and softened, 2 to 3 minutes. Add the corn, season with salt and pepper, and sauté 2 minutes, until softened.

  3. Add the potato and broth. Increase heat to high, and bring to a boil. Reduce heat to low and simmer until the potato is tender when pierced with a fork, about 15 minutes.

  4. Spoon half of the soup into a blender and pulse until smooth. Stir the puree back into the saucepan with the remaining soup. Ladle the soup into bowls and swirl a bit of cream on top of each. Sprinkle the parsley and reserved bacon over the soup.