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My review
Potato Bacon Corn Chowder
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 408 calsOriginal recipe yields 50 servings (3 gallons)
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Directions
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- 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.
Footnotes
- Cook's Note:
- Add a few drops of hot sauce if desired.
Nutrition Facts
Per Serving: 408 calories; 33.4 g fat; 23.9 g carbohydrates; 5.5 g protein; 117 mg cholesterol; 143 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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Newest
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.
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 ...
1/22/2017
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...
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
2/16/2018
Although delicious, I was a tad confused about the cream sauce and the potato mixture. Maybe you could edit it into two different steps instead of one.
1/20/2017
I did reduce the servings (down to 10), but I swear I have enough for 50. Tho, I must admit I added more vegetables than the 10 servings called for. Ok more bacon too. But just a wee bit more li...