Chef’s Note

“Easy to make, this flavorful chowder is a must try during the cold winter months. This incredibly tasty recipe will surely become a favorite!VIDEO”




16 cups




  • 6 slicesbacon, diced
  • 6 tablespoonsred onions, finely chopped
  • 1 cupcarrot, finely chopped
  • 1 cupcelery, finely chopped
  • 1 cupred pepper, finely chopped
  • 5 cupsyukon gold potatoes, peeled and diced
  • 2 cupslow sodium chicken broth
  • 2 (14ounce) cans cream-style corn
  • 2 (12ounce) cans corn kernels
  • 2 cupsmilk
  • 2 cupsheavy cream
  • 12 teaspoondried basil
  • 12 teaspoonblack pepper (or to taste)
  • Directions

  • In a 4-quart pot over medium high-heat, add bacon and sauté until it begins to brown, about 5 to 6 minutes. Add onion and cook until translucent and soft, about 3 minutes. Add carrots, celery, red peppers and potatoes. Reduce heat to medium and stir constantly 3 minutes. Pour in hot chicken broth, stir, cover and cook for 30 minutes, stirring occasionally.
  • Add cream-style corn, corn kernels, milk, heavy cream, basil and freshly ground black pepper; stir and bring to a boil. Reduce heat to medium-low, stir and simmer gently for 30 minutes. Serve with oyster crackers. Makes 16 cups.
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