Warm those little tummies during chilly nights (it’s also good for any night the family wants a homey meal) with this mouthwatering chowder, courtesy of The Soupmaker’s Kitchen. Packed with rich flavors from all your kids’ favorite foods — potatoes, cream, corn and bacon — this soup’s smooth and rich texture will have your kids begging for a second helping. 

Pennsylvania-Dutch Bacon-Corn-and-Potato-Chowder

Serving size:1 gallon (4 L); serves 8 to 12

Ingredients
½ pound (225 g) well-smoked country-style bacon strips, cut into ½-inch (1 cm) slices and then diced
1 large onion, diced
3 ribs celery, thinly sliced
1 red bell pepper, diced
1 green pepper, diced
¼ cup (32 g) all-purpose flour
1 quart (1 L) Vegetable or Chicken Stock
2 pounds (907 g) gold potatoes, diced into ½-inch (1 cm) cubes
6 ears corn, kernels cut off
2 quarts (2 L) milk, scalded
1 cup (235 ml) heavy cream
Kosher salt and freshly ground black pepper
½ bunch chives, thinly sliced (optional), for garnish

Save for homemade Vegetable stock: onion and celery trimmings, green and red pepper cores and stem sections, potato trimmings, and corncobs.

Method

  1. Sauté bacon over low heat in a large soup pot until most of the fat is rendered.
  2. Add the onion, celery, red and green pepper, and simmer until tender but not browned.
  3. Stir in the flour and cook for 3 to 4 minutes to cook out the raw taste.
  4. Add the Vegetable Stock and potatoes and cook all together until the potatoes are soft, about 10 minutes, stirring to combine well so the soup thickens evenly without developing lumps.
  5. Bring the soup back to a boil, stirring to make sure it doesn’t stick and burn.
  6. Add the corn, stirring to combine. Cook about 5 minutes or until the corn is cooked through.
  7. Pour in the hot milk and cream, stir to combine, and season to taste with salt and pepper.
  8. Serve garnished with thinly sliced chives, if desired, and serve.

Soupmaker’s Tips
You may use leftover cooked corn on the cob. If using raw corn kernels, add to the pot during the last 5 minutes of cooking the potatoes. If using cooked corn, add the corn kernels when the potatoes are soft. Note: This soup does not freeze well, but can be kept in the fridge for up to 5 days.

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What’s your favorite soup to make during the winter months? Tell us below!

This recipe comes from celebrated cookbook author and chef Aliza Green. Her cookbook “The Soupmaker’s Kitchen” dives into the art of making broths, stocks and soups with fresh ingredients for the most flavorful experience. To learn how to make all kinds of soups, from Vietnamese Pho to a Hungarian Woodlands Mushroom soup, get her book on Amazon.

photo courtesy of The Soupmaker’s Kitchen