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Potato Bacon Corn Chowder
Potato Bacon Corn Chowder
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cozy up with a comforting bowl of creamy potato, bacon, and corn chowder for chilly evenings.
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
Instructions:
  • In a large heavy-bottom pot, crisp up the bacon over medium-high heat for about 10 minutes. Toss in the onions and celery, stirring until coated in the delicious bacon grease, then add the garlic.
  • Cover the onion mixture with 1 quart of water and steam until the vegetables are partially tender for about 5 minutes. Then, stir in the remaining 1 quart of water and cream, and reduce the heat to medium.
  • In a saucepan over medium heat, melt butter. Stir in flour until a paste forms. Add potatoes and cook until paste is lightly browned and flour flavor disappears, about 5 minutes. Gradually stir potato mixture into vegetable and cream mixture, cooking until soup is smooth, potatoes are tender, and temperature reaches 170-180°F (75-80°C), 30-40 minutes.
  • Sauté corn and red bell pepper in a cast iron skillet until golden brown, about 10-15 minutes. Stir cooked mixture into soup and season with red pepper flakes, salt, and pepper to taste.

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