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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)


  1. In a large pot, cook bacon until crispy.
  2. While bacon is cooking, prepare the vegetables.
  3. Remove bacon from pot and set aside.
  4. Add in chopped onion and shallot. Cook until translucent.
  5. Add in garlic and cook until fragrant usually 30 seconds to 1-minute.
  6. 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.
  7. Slowly add in the 2 cups of milk and stir occasionally until the mixture comes to a boil.
  8. Add in remaining vegetables and stir to combine. Increase heat to bring the chowder to a boil and then reduce heat to a simmer.
  9. Add in salt, pepper, thyme, and cayenne pepper.
  10. Continue to simmer for about 20 or so minute until potatoes and veggies are tender.
  11. Add in sweet peas and wine and stir.
  12. Serve and sprinkle a bit of paprika.