Spicy Corn Chowder
This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.
3
People talking
INGREDIENTS
Nutrition- 4
- 1medium vidalia onion, finely chopped
- 1
- salt & freshly ground black pepper
- 1small jalapeno, chopped seeds and ribs removed
- 3
- 1⁄4
- 4cups chicken stock
- 2large red potatoes, well scrubbed and small diced
- 1cup heavy cream
- 16ounces frozen corn
- 1⁄4teaspoon cayenne pepper
- 1
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.