Texas Country Club Corn Chowder

5.0(11)

The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.

by appleydapply·published 2008-01-23

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Chowders

Servings

6 serving(s)

Total time

30 min

prep 30 min

Calories / serving

680 kcal

Ingredients (13)

serves

1/2 small onion, dicedonion
1 large celery rib, dicedcelery
1 large carrot, choppedcarrot
3/4 lb bacon, choppedbacon
1 anaheim chilies or 1 red bell pepperpepper
1 -2 fresh jalapeno pepper, dicedpepper
1 (10 ounce) box frozen corncorn
1/2 cup flourflour
2 large russet potatoespotato
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)chicken
1 quart half-and-half
saltsalt
pepperpepper

Instructions (4 steps)

01Peel 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.
02In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
03

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.

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Rich recipe — supports nutrition-aware planning.