Wednesday, September 14, 2011

Spicy Corn Chowder

This is a recipe from the Neelys.  It's spicy and hearty and it feeds about 8 people.  I made this with leftover corn and potatoes from a seafood boil.  It came out great!
  • ½ lb. of bacon, chopped into bite size pieces
  • 1 medium Vidalia onion, finely chopped
  • 1 medium, red bell pepper, finely chopped
  • 1 small jalapeño, chopped (seeds and ribs removed)
  • 3 cloves of garlic, minced
  • 1 T. kosher salt
  • ¼ C. all-purpose flour
  • 6 C. chicken stock
  • 2 large red potatoes, small diced
  • 1 C. heavy cream
  • 1 lb. frozen corn or 6 fresh ears
  • ¼ t. cayenne pepper
  • 1 bay leaf
  1. In a Dutch oven over medium heat, sauté the bacon until crisp then remove with a slotted spoon, drain on paper towels and reserve
  2. Add the onions and red peppers to the pot and sauté until tender and translucent, about 5 minutes
  3. Add the salt, garlic, and jalapeño and sauté for 1 minute
  4. Add the flour and cook for about 3 minutes, stirring frequently
  5. Stir in the chicken stock and the potatoes and simmer for 15 minutes until the potatoes are tender
  6. Add the bacon, cream, corn, cayenne, and bay leaf
  7. Simmer for 20 minute
  8. Remove the bay leaf and about 4 C. of the chowder into a bowl
  9. Puree the 4 C. of chowder in a blender or use an immersion blender
  10. Return to the pot and stir well
  11. Serve hot
Tips and Tricks:
  • Do NOT scrap the seeds of a jalapeno pepper out with your fingernails.  You WILL regret this.  Scrap with a teaspoon and save your skin.
  • Making your own chicken stock for this recipe is cheaper and tastes better. Follow my link to find out how I make mine.

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