Prep 30 mins
Cook 45 mins
After looking at many cheese soup and chowder recipes, I decided to try making my own combination of both. The bechamel sauce makes it a thicker than some soups and chowders, but hey, we like it that way.
- 1⁄2 lb bacon
- 1 onion, diced
- 5 celery ribs, diced
- 2 large baking potatoes, cut into 1/2 inch cubes
- 1⁄2 cup butter
- 1⁄2 cup flour
- 6 cups 2% low-fat milk
- 1 pint half-and-half
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (or to taste)
- 1 cup sharp cheddar cheese (shredded)
- 6 ounces smoked gouda cheese (cubed)
- 2 cups chicken stock (I use fat free)
- 3 cups canned corn, undrained.
- 1 lb smoked sausage (I use kielbasa or turkey kielbasa)
- 1 lb bay scallop
- Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
- Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
- Place potatoes into a stock pot and cover with water; boil potatoes about 10 minutes or until not quite fork tender; drain and set aside.
- Make a bechamel sauce by melting the butter in a large sauce pan.
- Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
- Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
- Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
- While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
- Wait 5 minutes, then add the cheddar and smoked gouda.
- Stir until melted.
- When cheese is melted, add the chicken stock and corn.
- Bring to slow boil, stirring occasionally.
- Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
- Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
- Remove from heat and taste.
- Add salt, pepper and otherwise season to taste.
- Give one more good stir, then ladle into soup bowls.
Awesome tasty treat for a cold winters day! It makes a huge pot, so I am going to freeze the rest for later. Next time I make this I will probably cut the chicken broth down to 1 cup to make it slightly thicker for my taste, I will probably also cut the cayenne pepper down to 1/2 tsp also. It's great, but I'm just a little bit of wimp when it come to spicyness. Thanks for the great recipe Mark!!