Spicy Corn Chowder

This recipe I have borrowed and adapted from the infamous Gina Neely via The Food Network. Very simple recipe resulting in a very pleased tummy! :)

Ingredients:

1 pack of bacon, chopped in small slices

1 medium onion, finely chopped

1 medium red bell pepper, chopped

Salt and Pepper

1 jalapeño, finely chopped (I use 2, but I love spicy stuff!)

3 cloves garlic, finely chopped

1/4 all purpose flour

4-6 cups of chicken stock (depending on how many people you're serving...I use 6 because I freeze leftovers)

2 large potatoes, well scrubbed and diced small, leave skin on

1 cup heavy cream

16 oz of frozen corn (or as much as you want!)

1/4 teaspoon of ground red pepper/cayenne pepper (again, I use 1 whole teaspoon because I love spicy stuff)

1-2 bay leaves

Directions: (follow these closely!)

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 a pan.

2. Add the onions and red pepper to the pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.

3. Add the jalapeño 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 pepper, and bay leaves.

7. Simmer for 15-20 more minutes, then serve and garnish with reserved bacon.

*To add extra flavor, sometimes I shred a rotisserie chicken and add it in at the same time as the corn.