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    You are in: Home / Recipes / Texas Country Club Corn Chowder Recipe
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    Texas Country Club Corn Chowder

    Texas Country Club Corn Chowder. Photo by tigershoes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    appleydapply's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
    3. 3
      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.
    4. 4
      Salt and pepper to taste.

    Ratings & Reviews:

    • on October 24, 2013


      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.

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    • on February 06, 2010


      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!

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    • on September 27, 2009


      Wonderful! And so colorful and appealing to the eye. I used the red bell pepper option, fresh corn, low sodium broth and omitted the salt (personal preference). The potatoes thickened the soup up wonderfully! Thanks for sharing!

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    Nutritional Facts for Texas Country Club Corn Chowder

    Serving Size: 1 (584 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 679.6
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 20.4 g
    Cholesterol 98.2 mg
    Sodium 1026.2 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 4.8 g
    Sugars 3.1 g
    Protein 19.7 g

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