Potato Bacon Corn Chowder Recipe - Allrecipes.com
Potato Bacon Corn Chowder Recipe
  • READY IN ABOUT hrs

Potato Bacon Corn Chowder

Recipe by  

"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 Edit and Save

Original recipe makes 3 gallons Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  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.
  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.
  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.
  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.
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Footnotes

  • Cook's Note:
  • Add a few drops of hot sauce if desired.
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Reviews More Reviews

Feb 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

 
Jan 14, 2015

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

 

4 Ratings

Jan 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.

 
Mar 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!

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 33.4 g
  • 51%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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