This is another recipe that I fondly remember from my childhood and continue to enjoy now. It’s been published in the family cookbook a couple of times in the past from Jaymi and Grandpa Ed.
This one is similar to those but with the extra stuff, I add to it.
- 1/4 pound +/- thick sliced bacon, cut into 1/2-inch pieces
- 2 carrots, diced
- 1 medium onion, chopped
- 1 shallot, chopped
- 2 stalks celery, diced
- 1 cup mushrooms, quartered
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 to 3 large potatoes, peeled and diced
- 1 package of fire roasted corn or I can whole kernel corn, drained
- 1/2 cup of sweet peas
- 2 to 3 tablespoons flour depending upon how thick you want your chowder
- 2+ cups milk
- 1/4 or so cup white wine
- 2 to 3 garlic cloves, minced
- Pepper to taste
- Salt to taste
- 1/8 or so teaspoon of cayenne pepper
- 1 teaspoon of dried thyme
- 1 pinch paprika (optional)
- In a large pot, cook bacon until crispy.
- While bacon is cooking, prepare the vegetables.
- Remove bacon from pot and set aside.
- Add in chopped onion and shallot. Cook until translucent.
- Add in garlic and cook until fragrant usually 30 seconds to 1-minute.
- Reduce heat and add in 2 or so tablespoons of flour. Stir continuously until flour is cooked which is usually about 2 to 3 minutes.
- Slowly add in the 2 cups of milk and stir occasionally until the mixture comes to a boil.
- Add in remaining vegetables and stir to combine. Increase heat to bring the chowder to a boil and then reduce heat to a simmer.
- Add in salt, pepper, thyme, and cayenne pepper.
- Continue to simmer for about 20 or so minute until potatoes and veggies are tender.
- Add in sweet peas and wine and stir.
- Serve and sprinkle a bit of paprika.