Son of Chowder: A Hearty Cheese and Corn Chowder
🕒 Total Time: 1 hour 15 minutes
🥄 Prep Time: 30 minutes
🍳 Cook Time: 45 minutes
Description:
Dive into the perfect amalgamation of cheese soup and chowder with our Son of Chowder recipe! Drawing inspiration from classic favorites, this dish boasts a thick and creamy texture thanks to the indulgent bechamel sauce. Loaded with savory bacon, tender potatoes, smoky sausage, and succulent bay scallops, each spoonful is a flavor-packed delight that will warm you from the inside out. Perfect for those chilly winter nights or as a comforting weeknight meal straight from your stove top. Let’s get cooking!
Ingredients:
- ½ pound bacon
- 1 onion
- 5 celery ribs
- 2 baking potatoes
- ½ cup butter
- ½ cup all-purpose flour
- 6 cups 2% low-fat milk
- 1 cup half-and-half
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 6 cups chicken stock
- 2 cups corn kernels
- 3 links smoked sausage
- 1 cup bay scallops
Instructions:
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Prepare Ingredients:
- Cook the bacon in a skillet until crisp; once done, remove, drain, crumble, and set aside.
- In the same skillet, leaving about 1 tablespoon of bacon grease, sauté the onion and celery until the onion is tender.
- Meanwhile, in a stock pot, boil the potatoes in water for about 10 minutes, or until they are not quite fork-tender. Once done, drain and set aside.
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Create Bechamel Sauce:
- In a large saucepan, melt the butter over medium heat.
- Gradually whisk in the flour to create a roux, ensuring it’s well combined.
- Slowly pour in 4 cups of 2% milk while whisking continuously.
- Allow the mixture to come to a slow boil, whisking constantly for about a minute until smooth and free of lumps.
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Combine Ingredients:
- Add the prepared bechamel sauce to the stock pot with the sautéed onions, celery, and potatoes.
- While stirring, gradually pour in the half-and-half, the remaining 2 cups of milk, chili powder, garlic powder, ground cumin, and cayenne pepper.
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Incorporate Cheese and More:
- After waiting for 5 minutes, add the shredded sharp cheddar and smoked gouda cheese to the pot.
- Stir the mixture until the cheese is completely melted and incorporated.
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Add Remaining Ingredients:
- Once the cheese is melted, pour in the chicken stock and add the corn kernels to the pot.
- Bring the mixture to a slow boil, stirring occasionally.
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Final Touches:
- Introduce the smoked sausage and crumbled bacon to the pot, and continue cooking for about 5 minutes, or until the potatoes are fork-tender.
- Finally, add the bay scallops to the pot and cook for an additional 2-3 minutes until they are heated through.
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Season and Serve:
- Remove the pot from the heat and taste the chowder.
- Adjust the seasoning with salt, pepper, or any additional spices according to your preference.
- Give the chowder one final stir, then ladle it into soup bowls and serve hot.
Nutritional Information (per serving):
- Calories: 772.8
- Fat Content: 52.4g
- Saturated Fat Content: 25.4g
- Cholesterol Content: 148.1mg
- Sodium Content: 1403.2mg
- Carbohydrate Content: 38.7g
- Fiber Content: 2.9g
- Sugar Content: 12.2g
- Protein Content: 38.2g
Indulge in the heartiness of this Son of Chowder recipe, a comforting blend of flavors that will surely become a family favorite for those cozy winter evenings or busy weeknights when you crave something soul-warming straight from your stove top. Enjoy every spoonful of this cheesy, corn-infused delight!
