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 Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
50
Yield:
3 gallons
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

408 calories; protein 5.5g 11% DV; carbohydrates 23.9g 8% DV; fat 33.4g 51% DV; cholesterol 117.4mg 39% DV; sodium 142.6mg 6% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2015
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 prefer to reserve the crispy bacon and use it as a garnish. Using the bacon drippings adds a lot of flavor and of course you could always add some diced ham if you wanted to. Read More
(6)
18 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/10/2015
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 prefer to reserve the crispy bacon and use it as a garnish. Using the bacon drippings adds a lot of flavor and of course you could always add some diced ham if you wanted to. Read More
(6)
Rating: 5 stars
02/19/2017
This was really great!! The recipe was easy enough. I substituted ham in place of the bacon. Excellent and hearty. Read More
(3)
Rating: 4 stars
03/14/2015
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 flavor and half n half in place of heavy cream. We topped our bowls of chowder with the crispy bacon and chives. Shrinking the recipe to 10 servings was perfect. Yum! Read More
(2)
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Rating: 5 stars
01/22/2017
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 corn off the ears drained my potatoes. I put two tablesppons of butter mashed it all up. Then I had a jar of Ragu roasted garlic parmesan sauce put that in with my potatoes with some can milk. My last onion was gone so I used onion powder. Put some bacon grease in my soup dumped the corn in with some basil leaves. it was still a little thick like mashed potatoes so I added water salt and pepper served with some italian herb bread! Superb if I may say so. With bacon and cheese also on top. I still gonna try with the other ingredients I didn't have. Read More
(1)
Rating: 5 stars
01/14/2015
Used milk instead of half & half and water and worked great! Read More
(1)
Rating: 5 stars
02/12/2015
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 Read More
(1)
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Rating: 5 stars
01/20/2019
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 cubes. I also used low-sodium chicken broth instead of water (because panchetta is salty). LOVE this recipe! Thanks for sharing! Read More
(1)
Rating: 5 stars
11/07/2018
Made 4 different soups for a party. This was by far the favourite. A very good recipe. One thing I mistakenly used Half 'n Half and glad I did. It gave the soup a creamy but not-too-heavy taste. Making it again for another party. Thank you. Read More
Rating: 5 stars
11/22/2017
My family and the neighbors LOVE it!! Read More