Ingredients Jump to Instructions ↓

  1. 4 ounces bacon, chopped

  2. 1 cup finely chopped onions

  3. 1/2 cup finely chopped carrots

  4. 1/2 cup finely chopped celery

  5. 2 tablespoons minced garlic

  6. 3/4 cup finely chopped red bell peppers

  7. 5 cups fresh corn kernels (from about 7 ears)

  8. 1/4 cup all-purpose flour

  9. 2 quarts Chicken Stock or canned low-sodium chicken broth

  10. 1 1/2 cups 1/2-inch cubes peeled russet potatoes

  11. 1 tablespoon salt

  12. 1/4 teaspoon cayenne pepper

  13. 1 cup heavy cream Finely chopped fresh parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Place an 8-quart stockpot over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon and drain on paper towels. Add the onions, carrots, and celery and cook, stirring often, until vegetables are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bell peppers and corn to the pot and cook for 10 minutes, stirring often. Sprinkle the flour into the pot and cook, stirring constantly, for 5 minutes. Pour the Chicken Stock into the pot and stir to combine. Use a whisk if necessary to break up any lumps. Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes. Season the chowder with the salt and cayenne and stir in the cream. Serve with the bacon and parsley as garnish. Makes 3 quarts, 10 to 12 servings


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