Potato Bacon Corn Chowder

Name: Potato Bacon Corn Chowder
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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; 1.75 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

4.6

(18)

15 Reviews

8 Photos

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.

Recipe by Jon Brown

Published on March 10, 2020

8

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

50

Yield:

3 gallons

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

Add a few drops of hot sauce if desired.

Nutrition Facts (per serving)

408	Calories
33g	Fat
24g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 50
Calories 408
% Daily Value *
Total Fat 33g	43%
Saturated Fat 20g	102%
Cholesterol 117mg	39%
Sodium 143mg	6%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 6g
Vitamin C 21mg	104%
Calcium 70mg	5%
Iron 1mg	6%
Potassium 486mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.