“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.”
READY IN:
1hr 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a skillet until crisp; remove, drain, crumble and set aside.
  2. Remove all but 1 tablespoon of bacon grease from the skillet; add onion and celery and saute until onion is tender.
  3. 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.
  4. Make a bechamel sauce by melting the butter in a large sauce pan.
  5. Whisk the flour into the melted butter to form a roux, then slowly whisk in 4 cups of 2% milk.
  6. Continue whisking until the mixture comes to a slow boil; continue whisking for about a minute or until there are no lumps.
  7. Combine the sauce, sauteed onions/celery and potatoes in the stock pot.
  8. While stirring, slowly add the half and half, the remaining 2 cups of milk, chili powder, garlic powder, cumin, and cayenne pepper.
  9. Wait 5 minutes, then add the cheddar and smoked gouda.
  10. Stir until melted.
  11. When cheese is melted, add the chicken stock and corn.
  12. Bring to slow boil, stirring occasionally.
  13. Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
  14. Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
  15. Remove from heat and taste.
  16. Add salt, pepper and otherwise season to taste.
  17. Give one more good stir, then ladle into soup bowls.

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