Prep 30 mins
Cook 0 mins
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
- 1⁄2 small onion, diced
- 1 large celery rib, diced
- 1 large carrot, chopped
- 3⁄4 lb bacon, chopped
- 1 anaheim chilies or 1 red bell pepper
- 1 -2 fresh jalapeno pepper, diced
- 1 (10 ounce) box frozen corn
- 1⁄2 cup flour
- 2 large russet potatoes
- 2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
- 1 quart half-and-half
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
My daughter made this and it was perfect. We liked that it was the perfect amount of richness. It was really thick at first, so she mixed in half a cup of water and corn starch in a slurry and it made the soup thicker. Instead of boiling potatoes on a pot, my daughter did it in the microwave. (She didn't want to wash a pot....lazy I guess.) The carrots weren't cooked all the way so she put the soup in the microwave for 4 minutes and as she says it in a squeaky voice, "Perfection!" YUM is what I say :). A side note....We froze this and it freezes well....My daughter says it's even BETTER after frozen. She also reheated it with some cheddar cheese and said it was amazing!!!!! My whole family enjoyed it. :)
I used an Anaheim chili and 1 jalapeno. Next time I will use 2 jalapenos because we all felt it needed a little more flavor. I would also cut back on the 1/2 & 1/2 or broth, as it was a little thinner than we would have liked. It was a good, but I will do some tweaking if I make it again.
I wasnt too impressed by this recipe at first. It was too thin. I thought it would be a thicker chowder. Just when I was discouraged It started to thicken up to the perfect consistancy. So just keep stirring and heating it, it may take a while. I only ended up using 3 cups half & half instead of the whole quart. I am so glad I didnt use the full amount because the full quart would have made more soup consistancy than chowder so depending on your preference keep that in mind. Next time I wont dice my potatoes as small. I prefered bigger chunks. I also will chop everything before starting. I was going crazy trying to chop everything while the bacon grease was splatering away everywhere. Another word of advice. Dont toss the bacon peices into the soup to cook. Just take the crumbled bacon and serve it on the side so they dont get soggy, especially when keeping leftovers. I am plesantly surprised that there was as much flavor considering there are not any spices really other than salt and pepper, but dont be scared because it tastes great. Thanks for sharing!