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Gina Neely's Spicy Corn Chowder Recipe

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This recipe for Gina Neely's Spicy Corn Chowder, by , is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Brown

Category:
Category:

Ingredients:  
Ingredients:  
4 pieces thick sliced bacon chopped or 5 reg. slices
1 med. Vidalia onion finely chopped
1 med. red bell pepper, chopped
salt and pepper to taste
1 small jalapeno, chopped seeds and ribs removed. (I just used a little red pepper flakes)
3 cloves garlic, finely chopped
1/4c. flour
4c. chicken stock
2 large red potatoes, well scrubbed and small diced
1c. heavy cream
16 oz.frozen corn
1/4t. cayenne peper
1 bay leaf

Directions:
Directions:
In a small saucepan over med. heat, saute the bacon until crisp and browned and the fat is rendered.d With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 T. bacon grease.
Add the oniions and red pepper to pan. Saute until tender and translucent, about 4 mins. Season with s/p to taste. Add the jalaapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly blended. Cook the flour until it reaches a slight blond color, about 1 min. Stir in the chicken stock and the potatoes and simmer for 10 mins; 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.

Personal Notes:
Personal Notes:
I've only made this one time, but it was definitely worth putting it in the book. Yummy on a cold evening.!

 

 

 

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