Bob Wakeman Recipe

My Southern-Style Corn Chowder.

By Bob Wakeman Bigcatfish

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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



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!