Corn Chowder With Bacon & Chives

Course Main Dish
Cuisine Modern Australian
Servings 6


  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives


  • Melt the butter in a large heavy-based saucepan.
  • Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
  • Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
  • Add the potato, then reduce the heat and simmer for 10 minutes.
  • Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
  • Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
  • Serve immediately, sprinkled with bacon, snipped chives and crusty bread.
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