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Ingredients

1 pound bacon, diced 3 onions, diced 1 bunch celery, diced 3 tablespoons minced garlic 2 quarts water, divided 1 gallon heavy whipping cream 1 cup butter 1 ¾ cups all-purpose flour 18 potatoes, peeled and diced 2 (16 ounce) packages frozen corn 1 red bell pepper, diced 2 pinches red pepper flakes, or to taste 1 pinch salt and ground black pepper to taste

Nutrition Info

408.2 calories carbohydrate: 23.9 g cholesterol: 117.4 mg fat: 33.4 g fiber: 2.6 g protein: 5.5 g saturatedFat: 20.3 g servingSize: - sodium: 142.6 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease, add garlic.
Pour 1 quart water over onion mixture and cover pot, steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream, reduce heat to medium.
Melt butter in a saucepan over medium heat, stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

3 gallons

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.