My Southern-Style Corn Chowder.

My Southern-style Corn Chowder.

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Bob Wakeman


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 vote

35 Min
50 Min


  • 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

How to Make My Southern-Style Corn Chowder.


  1. 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.
  2. 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.
  3. 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...

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