Spicy Sweetcorn and Denhay Bacon Chowder

Sweetcorn Chowder, Denhay Smoked Bacon Lardons with Coriander Oil

Serves xx4-6 people   Prep 20 minutes   Cook 30 minutes


  • 1 pkt Denhay Smoked Bacon Lardons
  • 4 whole Corn on the Cob
  • 1 Tin of Coconut Milk/Cream (400ml)
  • 400ml Vegetable or Chicken stock
  • 2 Red Peppers-½ cm dice
  • 1 large onion-½ cm dice
  • 1 large carrot-½ cm dice
  • 2 stalks of celery-½ cm dice
  • 1 or 2 Chopped Red Chilli (depending how Spicy you like it)
  • 400g potatoes-1cm dice
  • 2-3 tsp Smoked Paprika
  • Salt & Black pepper
  • 1 bunch of Coriander
  • 50ml Olive oil


1. Cut the kernels from the cobs and set kernels aside.

2. Place the cobs in large saucepan or stock-pot and add the stock and coconut milk.

3. Bring to a boil then simmer for 20 minutes, remove the cobs.

4. In a large pan over medium/high heat fry the Denhay Smoked Bacon Lardons until browned. Remove with a slotted spoon and set aside.

5. In the same pot, add chopped onion, red pepper, chilli, celery and carrot to the bacon fat and cook stirring occasionally, until onion is soft (7-8 min).

6. Add potatoes and the corn kernels, 2 tsp salt, lots of ground black pepper and the smoked paprika. Mix well.

7. Pour corn stock into the pot, bring to a boil then simmer for 10-15 minutes or until potatoes are tender.

8. In a blender blitz the fresh coriander and olive oil until smooth.

9. Take 1/4 of the soup and blend until smooth then stir it into the rest of your chowder.

To serve ladle into a bowl and drizzle with coriander oil, sprinkle with bacon lardons and fresh coriander leaves. Serve with tortilla wraps brushed with olive oil, sprinkled with smoked paprika, cut into segments and baked in the oven until crisp and golden.


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