Saturday, June 5, 2010

Gina's Spicy Corn Chowder

This is a Gina Neely recipe from

Gina's Spicy Corn Chowder
Serves 4

4 pieces thick sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
salt and 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 oz 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 a paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to saute. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragnant, 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.

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