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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it. 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. 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.
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