This creamy Corn and Potato Chowder has delicious pieces of Bacon Hock - It's full of beautiful flavours. Cooked slowly over a couple of hours, it's a great meal to have simmering away on slow weekend afternoons.
One of the best things about the changing seasons is the opportunity to cook dishes I haven't made for a while. This Corn and Potato Chowder with Bacon Hock is one of my favourite recipes to make when the weather starts to cool and I want a cozy comforting meal. If you don't want to make croutons, my Epic Garlic Bread or Vogel's style no-knead bread would be great to mop up the flavours.
Jump to:
Ingredient notes:
- Celery: Celery helps cut through that heaviness of creamy rich chowder with a bit of freshness, keeping the dish from feeling too heavy while building depth and flavour.
- Corn: I use both canned creamed corn and corn kernels. Creamed corn gives you the creaminess, kernels give you the texture, and together they give the chowder the best of both world's.
- Bacon Hock: The smoky, salty, deeply savoury, adds perfect body and hearty flavour to the chowder.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large soup pot sauté onion in olive oil for a couple of minutes, add garlic and celery then cook for a few more minutes.
Add corn kernels, bacon hock and boiling water, simmer on a medium heat for at least one hour with the lid on. Remove the bacon hock and cut the meat into cubes, discard skin and bone then add the meat back to the pot. Add the potatoes and creamed corn then cook for 20 mins until potatoes are getting soft.
In a small jug whisk together milk, paprika and cornflour. Pour into pot and stir. Once the soup has started to thicken use a masher to break up potatoes slightly. Season to taste with salt and pepper. (The bacon hock is very salty so be careful).
To make the croutons, spray bread pieces with oil and bake in a hot oven until golden and crunchy, (approx 10-15 mins). Serve your chowder topped with spring onion a sprinkle of paprika and crispy croutons.
Recipe FAQs:
I've made this with canned corn (regular and creamed) but if you still have access to fresh corn you cooked definitely add that in!
This recipe would be great in a slow cooker! Just brown the onion, garlic and celery in a fry pan first. Add potatoes and creamed corn half way through cooking time.
Bacon rashers could be used instead of a hock. It would make this recipe a lot quicker, just sauté chopped bacon at the start with the onion. Add the water, corn and potatoes and simmer until they are cooked. Then continue from step 5.
Storage:
Store any leftover Corn and Potato Chowder with Bacon Hock in an airtight container in the fridge for up to three days. Reheat in the stovetop or microwave until piping hot.
Top tips:
To make your chowder creamier add ½ cup cream instead of milk.
Bacon hock is naturally salty because of its curing process so be careful not to add too much salt when seasoning.
*Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Corn and Potato Chowder with Bacon Hock
A creamy and tasty soup perfect for the cooler seasons.
Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, crushed
- 2 celery stalks, diced
- 1 can corn kernels (400g)
- 1 bacon hock
- 1.5 litres boiling water
- 1 can creamed corn (420g)
- 650g potatoes, large dice
- ½ cup milk
- 1 tsp smoked paprika
- 3 Tbsp cornflour
- 1 spring onion, finely sliced
Croutons
- 1 bread roll, diced
- 1 tsp oil spray
Instructions
- In a large soup pot sauté onion in olive oil for a couple of minutes, add garlic and celery then cook for a few more minutes.
- Add corn kernels, bacon hock and boiling water, simmer on a medium heat for at least one hour with the lid on.
- Remove the bacon hock and cut the meat into cubes, discard skin and bone then add the meat back to the pot.
- Add the potatoes and creamed corn then cook for 20 mins until potatoes are getting soft.
- In a small jug whisk together milk, paprika and cornflour. Pour into pot and stir.
- Once the soup has started to thicken use a masher to break up potatoes slightly. Season to taste with salt and pepper. (The bacon hock is very salty so be careful).
- To make the croutons, spray bread pieces with oil and bake in a hot oven until golden and crunchy, (approx 10-15 mins).
- Serve your chowder topped with spring onion a sprinkle of paprika and crispy croutons.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- This recipe would be great in a slow cooker just brown the onion, garlic and celery in a frypan first. Add potatoes and creamed corn half way through cooking time.
- Bacon rashers could be used instead of a hock. It would make this recipe a lot quicker, just sauté chopped bacon at the start with the onion. Add the water, corn and potatoes and simmer until they are cooked. Then continue from step 5.
- To make your chowder creamier add ½ cup cream instead of milk.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 401mgCarbohydrates: 50gFiber: 5gSugar: 7gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Krystine says
Hey. Could I use frozen corn instead of the canned ones?
We love your corn and Potato chowder and definitely want to try this one but only have frozen corn.
VJ cooks says
Hi Krystine, the creamed corn actually makes the soup super creamy. You could leave it out and swap it for frozen corn, it just wont have quite the same texture. But will still be tasty.
Amy says
How long do you think I’d need to cook for in the slow cooker? (Way easier with toddler and baby)
Sounds delicious and can’t wait to try!
VJ cooks says
Hi Amy, this recipe has quite a few active steps therefore it wouldn't be suitable for the slow cooker sorry.