Spicy Corn Chowder
photo by Starrynews
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 piece 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
- 59.14 ml all-purpose flour
- 946.36 ml chicken stock
- 2 large red potatoes, well scrubbed and small diced
- 236.59 ml heavy cream
- 453.59 g frozen corn
- 1.23 ml cayenne pepper
- 1 bay leaf
directions
- 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.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, about 1 minute.
- Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
- Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
- Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
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RECIPE SUBMITTED BY
I'm a mother of two, my son has food allergies so I find myself making things from scratch for his saftey. I could really use some cake baking lessons, mine tend to look like submissions for cake wrecks.
I love collecting recipes and reading cooking blogs.