Spicy Corn Chowder

Pomtini's Note:

This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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
• ¼ 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
• ¼ 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.

Reviews

[Ma the meatloaf]

I brought this to a soup cookoff at work and left with a first place ribbon and an empty crockpot! My family didn't want me to take it to work after taste testing it the night before. Will make over and over again!

[VA]

Excellent chowder. I brought this to a luncheon at work and it was gobbled up.

[Starrynews]

This definitely lives up to the spicy, as promised in the title. Great blend of flavors. I omitted the salt (personal preference) and used half and half, but otherwise followed the directions. Thanks for sharing!