My Southern-Style Corn Chowder.

Recipe Rating:
 1 Rating
Serves: 10-12
Prep Time:
Cook Time:


1 lb bacon
1 1/2 c red onions,chopped
1/2 c each carrots,and celery,finely choppeed.
2 Tbsp minced garlic.
5 c frozen corn,or fresh corn off the cob.
1/2 c each red,and yellow bell peppers.
1/2 c flour
10 oz muchrooms ,your choice.
2 qt checken stock
1 3/4 c potatos,peeled and cubed
1 1/4 c heavy cream
salt and cayenne pepper to taste
1 Tbsp hot sauce,or less
finely chopped parsley for garnish
sour cream,for garnish

The Cook

Bob Wakeman Recipe
Well Seasoned
Dupo, IL (pop. 4,138)
Member Since Aug 2011
Bob's notes for this recipe:
I found a recipe for corn chowder.But I was not happy with its out come. So I played around withit and came up with this.
Make it Your Way...

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You will need a 8-10qt stock pot. Cut bacon into 1" peaces.In sock pot cook bacon till crisp over medium heat,remove and drain on paper towle. Divided in 1/2.
Add onion,carrot,and celery to bacon fat cook abought 5 min. Stiring all the wile.Add garlic cook for 1 min.
Add bell peppers and corn. Stir wile cooking abought 10 min. Add flour cook and stir 5 min.

Stir in stock using a whisk to break up lumps. Add potatos bring to a boil,Reduce heat add 1/2 bacon,and sliced mushrooms simmer 20-25 min.
Stir in cream,salt and hot sauce,and pepper to tasted Simmer 10 min more...

Ladle into soup bowls. Garnish with parsley,bacon,and sour cream...

1-5 of 6 comments

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user Lynnda Cloutier eatygourmet - Feb 19, 2012
Oh, yummo, Bob! This looks really good!
user Diane Hopson Smith DeeDee2011 - Feb 19, 2012
Bob this sounds delish!!!
user Bea L. BeachChic - Feb 22, 2012
Sounds delish, Bob!:)

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