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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gina Neely's Spicy Corn Chowder Recipe

5 stars - based on 1 vote
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This recipe for Gina Neely's Spicy Corn Chowder is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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