1 hr 15 mins
Mark H.'s Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
- 2Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
- 3Place potatoes into a stock pot and cover with water; boil potatoes about 10 minutes or until not quite fork tender; drain and set aside.
- 4Make a bechamel sauce by melting the butter in a large sauce pan.
- 5Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
- 6Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
- 7Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
- 8While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
- 9Wait 5 minutes, then add the cheddar and smoked gouda.
- 10Stir until melted.
- 11When cheese is melted, add the chicken stock and corn.
- 12Bring to slow boil, stirring occasionally.
- 13Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
- 14Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
- 15Remove from heat and taste.
- 16Add salt, pepper and otherwise season to taste.
- 17Give one more good stir, then ladle into soup bowls.
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Nutritional Facts for Son of Chowder
Serving Size: 1 (451 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 772.8
- Calories from Fat 471
- Total Fat 52.3 g
- Saturated Fat 25.3 g
- Cholesterol 148.1 mg
- Sodium 1403.2 mg
- Total Carbohydrate 38.6 g
- Dietary Fiber 2.8 g
- Sugars 12.1 g
- Protein 38.1 g