Spicy Corn Chowder

Name: Spicy Corn Chowder
Ingredients: 4 pieces thick-sliced bacon, chopped; 1 medium vidalia onion, finely chopped; 1 medium red bell pepper, chopped; salt & freshly ground black pepper; 1 small jalapeno, chopped seeds and ribs removed; 3 garlic cloves, finely chopped; 1/4 cup all-purpose flour; 4 cups chicken stock; 2 large red potatoes, well scrubbed and small diced; 1 cup heavy cream; 16 ounces frozen corn; 1/4 teaspoon cayenne pepper; 1 bay leaf

13 ingredients

6 steps

Ingredients

4 pieces thick-sliced bacon, chopped
1 medium vidalia onion, finely chopped
1 medium red bell pepper, chopped
salt & freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 garlic cloves, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Directions

1

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
2

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
3

Add the jalapeno and garlic and saute until fragrant, about 1 minute.
4

Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
5

Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
6

Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.