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Corn Chowder

A soup of American origin which has gained immense popularity in homes and casual or formal dining out venues.

1 x 410 g tin cream style sweet corn
1 x 410 g tin whole kernel corn
100 g rindless bacon rashers
125 ml chopped onion
125 ml chopped celery
50 ml finely chopped green pepper
250 ml finely diced raw potato
500 ml water
2,5ml salt
1 ml paprika
good pinch cayenne pepper
1 bay leaf
50 ml cake flour
125 ml milk
375 ml milk or cream or 1/2 of each
salt and freshly ground black pepper

chopped parsley

  1. Saute the bacon rashers in a large saucepan until crisp and cooked and remove. Cool, crumble and reserve.
  2. Add the onion, celery and green pepper to the saucepan with the bacon drippings and saute gently for 5 minutes.
  3. Add the potato, water, salt, paprika, cayenne pepper and bay leaf and bring to boil.
  4. Simmer gently for about 20 minutes or until the potatoes are tender to taste.
  5. Add the corn to the saucepan when the potatoes are tender.
  6. Combine the cake flour and 125 ml milk, stir into the soup and bring to boil while stirring.
  7. Stir in the remaining milk and/or cream, adjust seasoning and heat to boiling point.
  8. Serve piping hot, sprinkled with black pepper and parsley.

6 to 8 servings


  • For a vegetarian soup, omit the bacon and add a little more seasoning such as vegetable stock powder or a few drops Tabasco sauce if the soup lacks flavour.
  • For a more colourful soup, use half finely diced red and half finely diced green pepper.

Recipe by Carolié de Koster from Art Of Cooking page 108.