Description
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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 50