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."
 
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Ready In:
1hr 15mins
Ingredients:
18
Serves:
10-12
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ingredients

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directions

  • 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, stirring occasionally.
  • Add the smoked sausage and bacon and continue cooking for about 5 minutes or until the potatoes are fork tender.
  • Add the scallops; continue cooking and stirring for 2-3 minutes until scallops are heated through.
  • Remove from heat and taste.
  • Add salt, pepper and otherwise season to taste.
  • Give one more good stir, then ladle into soup bowls.

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Reviews

  1. Awesome tasty treat for a cold winters day! It makes a huge pot, so I am going to freeze the rest for later. Next time I make this I will probably cut the chicken broth down to 1 cup to make it slightly thicker for my taste, I will probably also cut the cayenne pepper down to 1/2 tsp also. It's great, but I'm just a little bit of wimp when it come to spicyness. Thanks for the great recipe Mark!!
     
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I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.
 
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