Texas Country Club Corn Chowder Recipe

Name: Texas Country Club Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small onion, diced; 1 large celery rib, diced; 1 large carrot, chopped; 3/4 lb bacon, chopped; 1 anaheim chilies or 1 red bell pepper; 1 -2 fresh jalapeno pepper, diced; 1 (10 ounce) box frozen corn; 1/2 cup flour; 2 large russet potatoes; 2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock); 1 quart half-and-half; salt; pepper

Servings: persons

1/2 small onion, diced
1 large celery rib, diced
1 large carrot, chopped
3/4 lb bacon, chopped
1 anaheim chilies or 1 red bell pepper
1 -2 fresh jalapeno pepper, diced
1 (10 ounce) box frozen corn
1/2 cup flour
2 large russet potatoes
2 (14 1/2 ounce) cans chicken broth (or equivalent chicken stock)
1 quart half-and-half
salt
pepper

1
Peel 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.
2
In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
3
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.
4
Salt and pepper to taste.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 small onion, diced, 1 large celery rib, diced, 1 large carrot, chopped, 3/4 lb bacon, chopped, and more.

Yes, Texas Country Club Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Country Club Corn Chowder

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