Bonfire Night Spicy Corn Chowder

Corn Chowder

Great from a bowl or cup around the bonfire

• Can be prepared ahead of time and then warmed up indoors or outside.
• Very economical for small and large groups.
• Can easily be adapted to vegetarian diet.
• A nice Winter warmer
• Gluten free
• The recipe is easily amended for larger groups

I very rarely cook with measures. I simply cook by how it looks and tastes and go for it. This weekend I remade this recipe using measures that all will understand.

This is a delicious chowder, perfect for sipping from a cup around the bonfire or eaten from a bowl. It is also an excellent way of using up leftover roast whole chicken. The chowder is so filling and warming you don’t need any meat.

I hate to waste anything. If you’re feeling up to it, remove any leftover chicken meat from your roast chicken. It will be nice cut up and served in the chowder. Then stew the carcass with onions, carrots, celery, garlic and herbs for a couple of hours. It’s the perfect chicken stock. You could of course also use stock cubes and water for this chowder.

I love this recipe as it can be made a couple of days ahead of when you eat it. The flavour actually improves. Then all you need to do is heat it up and enjoy Bonfire Night. You may need to add a little stock or water if you are reheating it.

Bonfire Night Spicy Corn Chowder
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 6 - 8
  • 3 tablespoons butter
  • 6 slices of bacon (optional) cut into small pieces
  • 700g fresh, frozen or tinned corn ( I used four of the 180g Aldi tins of corn)
  • 1 large onion – finely chopped
  • 1 leek – finely chopped
  • 1 carrot – finely chopped
  • 1 stick celery – finely chopped
  • 4 cloves garlic – finely chopped
  • 1 litre chicken stock
  • Herbs of choice – thyme, parsley etc.
  • 1 (or more to taste) chopped green chilli
  • 600ml double cream
  • 700g potatoes cut into cubes
  • Salt and pepper to taste
  1. Dry fry the bacon until crisp. Some people like to add a tablespoon of vegetable oil to help it get crispy. Set aside for later.
  2. Melt the butter over low heat in a large pot and toss in the chopped onion and leek and green chillies.
  3. Fry until the onions is translucent and soft.
  4. Add the rest of the ingredients up to the cream and simmer until the potatoes are fall apart soft.
  5. Blend either in a blender or using a handheld blender until smooth and check for seasoning.