Bacon, Cheddar and Mustard Chowder

Bacon, Cheddar and Mustard Chowder

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The full, rich flavour and silky texture of this chowder makes it pure winter indulgence.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time25 minutes


  • 2 Potatoes, peeled and diced
  • 2 Carrots, peeled and diced
  • 1 stick Celery, diced
  • 3 cups Water
  • 1 KNORR Chicken Stock Pot
  • 250 gram Diced Bacon
  • 500 millilitre Milk
  • 25 millilitre Dijon mustard
  • 15 millilitre Corn flour
  • 200 gram Cheddar cheese, grated
  • 1 Pinch Robertsons Atlantic sea salt and Robertson’s Black pepper


  • Place diced potatoes, carrots, celery, water and KNORR Chicken Stock Pot into a small pot.
  • Bring to the boil then reduce heat and allow to simmer for about 15 minutes or until vegetables are tender.
  • In a separate pan fry the diced bacon until crispy.
  • In a separate pot bring the milk to the boil then whisk in Dijon mustard and corn flour.
  • Then on a low heat, whisk in the grated cheddar cheese until it has all melted, followed by the crispy diced bacon and then the cooked vegetables together with the cooking water.
  • Season to taste with Robertsons Atlantic Sea Salt and Robertsons Black Pepper