Texas Country Club Corn Chowder

Recipe by appleydapply
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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