Sunday, September 27, 2009

Spicy Corn Chowder

-4 pieces thick-sliced bacon, chopped

-1 medium onion, finely chopped

-1 medium red bell pepper, chopped

-Salt and freshly ground black pepper

-1 small jalapeno, chopped seeds and ribs removed

-3 cloves garlic, 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


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.

This is Gina Neely's recipe from food network, and it is AWESOME. I have made it 3 times since seeing the show in August. I always serve it with BLT's so you make use of the other slices of bacon!

1 comment:

  1. Oh my gosh, so I got on here to look for ideas for dinner, and so far I want to make everything! What a great blog! I need to do something of my own so I can contribute and not just make everything everyone else posts ;)