Holiday Rush

☰ Menu
Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Beef Eggs Dairy Seafood Vegetables American Fall Winter Chowders Stove Top Dietary Seasonal Low Carb Scallops Low In Something Meat Beef Sausage Shellfish Corn Equipment Presentation Served Hot 4 Hours Or Less

Son Of Chowder

After looking at many cheese soup and chowder recipes, i decided to try making my own combination of both. The bechamel sauce makes it a thicker than some soups and chowders, but hey, we like it that way.

Steps

Cook bacon in a skillet until crisp.
Remove , drain , crumble and set aside.
Remove all but 1 tablespoon of bacon grease from the skillet.
Add onion and celery and saute until onion is tender.
Place potatoes into a stock pot and cover with water.
Boil potatoes about 10 minutes or until not quite fork tender.
Drain and set aside.
Make a bechamel sauce by melting the butter in a large sauce pan.
Whisk the flour into the melted butter to form a roux , then slowly whisk in 4 cups of 2% milk.
Continue whisking until the mixture comes to a slow boil.
Continue whisking for about a minute or until there are no lumps.
Combine the sauce , sauteed onions / celery and potatoes in the stock pot.
While stirring , slowly add the half and half , the remaining 2 cups of milk , chili powder , garlic powder , cumin , and cayenne pepper.
Wait 5 minutes , then add the cheddar and smoked gouda.
Stir until melted.
When cheese is melted , add the chicken stock and corn.
Bring to slow boil , .

Ingredients

bacon, onion, celery ribs, baking potatoes, butter, flour, 2% low-fat milk, half-and-half, chili powder, garlic powder, ground cumin, cayenne pepper, sharp cheddar cheese, smoked gouda cheese, chicken stock, canned corn, smoked sausage, bay scallop