Potato Bacon Corn Chowder recipe

All Recipes Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Ingredients

1 pound bacon, diced
3 onions, diced
1 bunch celery, diced
3 tablespoons minced garlic
2 quarts water, divided
1 gallon heavy whipping cream
1 cup butter
1 ¾ cups all-purpose flour
18 potatoes, peeled and diced
2 (16 ounce) packages frozen corn
1 red bell pepper, diced
2 pinches red pepper flakes, or to taste
1 pinch salt and ground black pepper to taste

Nutrition Info

408.2 calories
carbohydrate: 23.9 g
cholesterol: 117.4 mg
fat: 33.4 g
fiber: 2.6 g
protein: 5.5 g
saturatedFat: 20.3 g
servingSize: -
sodium: 142.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease, add garlic.

  2. Pour 1 quart water over onion mixture and cover pot, steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream, reduce heat to medium.

  3. Melt butter in a saucepan over medium heat, stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.

  4. Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

Recipe Yield

3 gallons

Recipe Note

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.

Do you like the recipe? Share this tasty recipe!