Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Corn Chowder II




Source of Recipe


internet






List of Ingredients



• 6 slices bacon, diced
  
• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 1 cup diced carrots
  
• 3 cups diced potatoes
  
• 1/4 cup diced red bell pepper
  
• 1/4 cup chopped parsley
  
• 3 cups (12 oz) frozen corn
  
• 6 cups water
  
• 1 tsp sugar
  
• 1 1/2 tsp salt or to taste
  
• ground black pepper
  
• 6 T butter
  
• 3/4 cup flour
  
• 1 cup half-and-half
  
• 8 oz super sharp processed cheese, such as Hoffman's
  






Instructions



1. In large pot, cook bacon until crisp. Add onion, celery, carrots, potatoes, bell peppers, parsley and corn. Cook until vegetables are tender, 5 to 7 minutes. Add water, sugar, salt, and a few grindings of black pepper.
   
2. In another pot, make a roux. Melt butter. Add flour; whisk and cook until thickened. Set aside.
   
3. Bring soup to a boil. Add half-and-half; return to a boil. Reduce heat to medium; gradually whisk in roux. Cook until thickned to desired consistency. Stir in cheese and heat until melted.
   






Final Comments


Makes: 10 cups