Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
heavy whipping cream
1 3/4 cups
potatoes, peeled and diced
2 (16 ounce) packages
red bell pepper, diced
red pepper flakes, or to taste
salt and ground black pepper to taste
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
Used milk instead of half & half and water and worked great!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Bacon Corn Chowder
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 301
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A rich, creamy chowder with bacon and potato—just like granny used to make.
A hearty winter soup with potatoes, Cheddar, and bacon.
Potatoes, bacon, cheese...need we say more?