Texas Country Club Corn Chowder

READY IN: 30mins
Recipe by appleydapply

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.

Top Review by Funkymunky613

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. :)

Ingredients Nutrition

Directions

  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. 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. 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. Salt and pepper to taste.

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