Bacon, mushroom and sweetcorn chowder

Bacon mushroom sweetcorn chowder

I’d love to take full credit for this delightful soup, but I have to admit it was heavily inspired by a recipe I stumbled across on Damn Delicious (click here for original recipe). The minute I saw it I just swooned and knew I had to try it for myself.

I’ve tried to stay relatively true to the original recipe but have made a few small changes and amped up some of the quantities. Try both and let me know your thoughts on how they compare…


4 slices smoked bacon, diced
1 large white onion, finely sliced
2 cloves garlic
1 tin canned sweetcorn (drained 260g)
250g chestnut mushrooms, sliced
250g baby new potatoes, sliced
150g fresh baby spinach
300ml single cream
1000ml chicken stock
1 tbsp vegetable oil
2 tbsp plain flour
Freshly ground black pepper


Heat the vegetable oil in a large soup pot. Add in the diced bacon and sliced onion and cook for 5-6 minutes, stirring every now and again until the bacon and onion start to get a little crispy round the edges. Add in the sliced mushrooms, garlic and sweetcorn and cook for another 3-4 minutes.

At this point, evenly sprinkle over the flour and give everything a good stir making sure the flour is well incorporated into the mixture. Once everything is nicely mixed, add in the chicken stock and single cream. Again, give everything a quick stir before adding in the sliced baby new potatoes. Turn the heat down to a low simmer and leave to bubble away getting good and yummy for around 20 minutes.

After 20 minutes, check for seasoning and add salt and pepper according to taste before turning off the heat and finally adding the fresh spinach. Let the heat of the soup wilt the spinach down for a minute or two before serving up.

Serves 4

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