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My review
Potato Bacon Corn Chowder
9
Jon Brown
"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."
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Ingredients
1 h 20 m servings 408Original recipe yields 50 servings (3 gallons)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
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Footnotes
- Cook's Note:
- Add a few drops of hot sauce if desired.
Nutrition Facts
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Reviews
Read all reviews 14Most helpful
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1/10/2015
Don't let the scale of this recipe scare you off. 3 gallons of soup is 50 servings. Use the "Change Servings" feature to scale it back. The one thing I don't care for is soggy bacon - I would...
2/19/2017
This was really great!! The recipe was easy enough. I substituted ham in place of the bacon. Excellent and hearty.
1/22/2017
Wonderful soup! I didnt have all ingredients but still was great. I fried my bacon .Boiled 8 large potatoes, frozen ears of corn I put into steamer basket above my boiling potatoes. Cut the cor...
3/14/2015
This was a pretty good recipe. I set aside the bacon once it was crispy and used the bacon fat to sauté the vegetables. I also used chicken broth instead of just plain water to add a depth of ...
1/20/2019
I’ve been searching a couple years for a corn chowder recipe, and finally found the one I’ll keep! I did make a couple changes. Instead of strip bacon, I used panchetta and cut it into small cub...
2/12/2015
Great, I used half and half instead of heavy cream. Back flavor is there but not overwhelming. Caution, it makes A LOT. Cut it in half and still had a ton left over
1/14/2015
Used milk instead of half & half and water and worked great!
3/10/2019
Twenty minutes prep time is an understatement. It took well over an hour to prepare a half batch. I would definitely recommend doubling the bacon and saving half of it for garnish purposes. A...
1/22/2019
Made this last night, delicious. I did not add the red pepper and added a teaspoon of thyme for more flavor, add a pat or two of butter in the end, it was so good.