Beazell's Cook Book

BLT Chowder

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BLT Chowder  




4 slices bacon, cut into thin strips

1 quart milk

2 medium potatoes, peeled and cut into 1/2 inch chunks (about 2 cups)

1 cup chopped onion

1 teaspoon Beazell's Cajun Seasoning

3 tablespoons flour

1 cup corn, fresh or frozen

4 cups coarsely shredded romaine lettuce

1 large ripe tomato, coarsely chopped (1 1/2 cups)



Cook bacon in a large saucepan over medium high heat 1 to 2 minutes, stirring occasionally, until lightly browned. Add 3 cups of the milk, the potatoes, onion and Beazell’s Cajun Seasoning. Bring to boil, cover and reduce heat.  Simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.  While potatoes cook, whisk a 1/2 cup of the remaining milk with the flour (in a cup) until blended.  Stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn.  Bring to a boil, reduce heat and simmer 2 to 3 minutes until slightly thickened.  Add romaine and tomatoes and cook 1 - 5 minutes longer, or until lettuce is wilted.


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