Easy corn chowder with leeks and bacon

It doesn't get much easier than this corn chowder recipe. Creamy, delicious and ready in just under an hour, this tasty soup is the perfect family dinner. Serve with buttery toasted garlic bread

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 3 rindless bacon rashers, chopped
  • 2 leeks, washed, finely sliced
  • 2 garlic cloves, crushed
  • 500 gram potatoes, peeled, cut into 2cm cubes
  • 1.5 litre chicken stock
  • 420 gram can corn kernels, drained
  • toasted garlic bread to serve


  • 1
    In a large saucepan, heat oil on high. Cook bacon for 2-3 minutes until crisp. Reserve a third of the bacon bits to serve. Reduce heat to low. Add leek and garlic. Cook, covered, for 10 minutes, stirring from time to time until the leek is tender.
  • 2
    Add potato, stock and corn. Bring to the boil, reduce heat to low and cook for 20-25 minutes until potato is very tender.
  • 3
    Using a hand blender, roughly purée soup until thick but still chunky. Stir corn through and season. Serve topped with reserved bacon. Accompany with toasted garlic bread.

read more from