Potato Bacon Corn Chowder

Name: Potato Bacon Corn Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3 gallons
Ingredients: 1 pound bacon, diced; 3 medium (2-1/2" dia)s 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 medium (2-1/4" to 3" dia, raw)s 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

Rating: 4.61 stars

18 Ratings
15 Reviews
7 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.

By Jon Brown

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

3 gallons

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Cook's Note:

Add a few drops of hot sauce if desired.

Nutrition Facts

Per Serving:

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)

Most helpful positive review

Baking Nana

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

Helpful

(6)

18 Ratings

5 star values: 11
4 star values: 7
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Baking Nana

01/10/2015

Helpful

(6)

Michele

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

Helpful

(3)

periwinkle

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

Helpful

(2)

Dana Hine Phillips

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

Helpful

(1)

Jessica Ray Bittmann

01/14/2015

Used milk instead of half & half and water and worked great! Read More

Helpful

(1)

Jason

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

Helpful

(1)

Lori Christopoulos

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

Helpful

(1)

Heather Andruski

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

Cindy Hyde

11/22/2017

My family and the neighbors LOVE it!! Read More

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Nutritional Information

Potato Bacon Corn Chowder

Servings Per Recipe: 50
Calories: 408.2

% Daily Value *

protein: 11 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 51 %

saturated fat: 102 %

cholesterol: 39 %

vitamin a iu: 28 %

niacin equivalents: 23 %

vitamin b6: 20 %

vitamin c: 35 %

folate: 9 %

calcium: 7 %

iron: 6 %

magnesium: 11 %

potassium: 14 %

sodium: 6 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Potato Bacon Corn Chowder

1 of 15

All Reviews

Baking Nana

01/10/2015

Helpful

(6)

Michele

02/19/2017

This was really great!! The recipe was easy enough. I substituted ham in place of the bacon. Excellent and hearty.

Helpful

(3)

periwinkle

03/14/2015

Helpful

(2)

Dana Hine Phillips

01/22/2017

Helpful

(1)

Jessica Ray Bittmann

01/14/2015

Used milk instead of half & half and water and worked great!

Helpful

(1)

Jason

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

Helpful

(1)

Lori Christopoulos