Prep: 10 mins | Cook: 25 mins
Autumn, Winter

A thick and creamy potato corn chowder is sure to warm the soul on these cooler days.


  1. Cook bacon in a large pot over a medium-high heat until browned.
  2. Add onion and celery into the pot, stirring occasionally until the onion starts to brown.
  3. Add in the garlic, thyme, salt and pepper and cook for around 1 minute.
  4. Stir through the broth, then add in the potatoes and corn. Stir and bring to a simmer, then reduce the heat to medium.
  5. Cover the pot and cook for 15 – 20 mins or until the potatoes are tender. Then reduce heat to low.
  6. Add in corn starch and full cream milk by gradually adding small amounts at a time and whisking as you combine. Do so until the mixture has thickened slightly.
  7. Serve in individual bowls and top with chives, roast potato and bacon bits as desired.

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