Bacon and Potato Corn Chowder Delight

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 ¾ 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

Step 1

Cook the bacon in a large, heavy pot over medium-high heat until it’s nice and crispy, which should take about 10 minutes. Once the bacon is done, toss in the onions and celery, stirring them around so they soak up all that bacon flavor. Add the garlic and give everything a quick stir. Pour in a quart of water, cover the pot, and let the veggies steam until they’re just starting to soften, about 5 minutes. Then, add the rest of the water along with the cream and turn the heat down to medium.

Step 2

In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook it until it forms a smooth paste and loses that raw flour taste, about 5 minutes. Add the potatoes to this mixture and let it cook until it’s lightly browned. Slowly pour this potato and flour mixture into the pot with the veggies and cream, stirring well. Let everything simmer gently until the soup is smooth, the potatoes are tender, and it reaches about 170 to 180 degrees Fahrenheit—this usually takes around 30 to 40 minutes.

Step 3

While the soup is cooking, heat a cast iron skillet over medium heat and cook the corn and red bell pepper together until they’re golden and a bit caramelized, about 10 to 15 minutes. Stir this flavorful mixture into the soup, then season with red pepper flakes, salt, and pepper to taste. Give it one last stir, and it’s ready to enjoy!