Spicy Corn Chowder

Name: Spicy Corn Chowder
Cook time: 45 min
Total time: 45 min
Yield: 4 serving(s)
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

(3)

Recipe by Pomtini

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

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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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