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

Directions

1. 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. 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. 3

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

4. 4

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

5. 5

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

6. 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.