Potato Bacon Corn Chowder

Recipe View In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium-high heat until crispy, about 8-10 minutes. Add the diced onions and celery to the bacon, stirring to coat them in the rendered bacon fat. Add the minced garlic and cook for another minute until fragrant.

Recipe View Pour 1 quart of water over the onion mixture, cover the pot, and steam the vegetables until they are partially tender, about 5 minutes. Add the remaining 1 quart of water and the heavy cream. Reduce the heat to medium.

Recipe View In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture forms a smooth paste (a roux). Cook for another 2-3 minutes to cook out the raw flour taste.

Recipe View Add the diced potatoes to the roux, stirring to coat them well. Cook for about 5 minutes, until the paste is lightly browned and the raw flavor of the flour is gone.

Recipe View Slowly stir the potato mixture into the vegetable and cream mixture in the large pot. Cook, stirring occasionally, until the soup is smooth, the potatoes are tender, and the temperature reaches 170-180°F (75-80°C), approximately 30-40 minutes.

Recipe View While the soup is simmering, cook the corn and red bell pepper together in a cast iron skillet or large pan over medium heat until they are lightly golden brown and slightly caramelized, about 10-15 minutes. This step enhances the sweetness of the corn and adds a delightful depth of flavor.

Recipe View Mix the corn and red bell pepper mixture into the soup. Season with red pepper flakes, salt, and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.