This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.
Ingredients
- 1 pound bacon, diced
- 3 onions, diced
- 1 bunch celery, diced
- 3 tablespoons minced garlic
- 2 quarts water, divided
- 1 gallon heavy whipping cream
- 1 cup butter
- 1 ¾ cups all-purpose flour
- 18 potatoes, peeled and diced
- 2 (16 ounce) packages frozen corn
- 1 red bell pepper, diced
- 2 pinches red pepper flakes, or to taste
- 1 pinch salt and ground black pepper to taste
Directions
Step 1
Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
Step 2
Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
Step 3
Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
Step 4
Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.
Cook’s Note:
Add a few drops of hot sauce if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 408 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat20g | 102% |
Cholesterol117mg | 39% |
Sodium143mg | 6% |
Total Carbohydrate24g | 9% |
Dietary Fiber3g | 9% |
Total Sugars2g | |
Protein6g | |
Vitamin C21mg | 104% |
Calcium70mg | 5% |
Iron1mg | 6% |
Potassium486mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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