Bob Wakeman Recipe

My Southern-Style Corn Chowder.

By Bob Wakeman Bigcatfish

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Prep Time:
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Bob's Story

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.


1 lb
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
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

Directions Step-By-Step

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...

About this Recipe

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