Corn Chowder

**post edited October 26, 2011 to add pic**  Made this last Sunday night when it was cold and windy.  We stayed in to watch the Cardinals play in the World Series.  Yummy!

Source:  Pat and Gina Neely

I forgot to take a picture of this Thursday night, but I'll try to remember to snap one when I have a bowl of leftovers. 

This is perfect on a cold snowy night, like the past few we've had.  It has a little kick to it, but it is DE-lish!  You can use just 1 jalapeno or leave it out if you don't like spicy food.



Ingredients

• Bacon, 6-8 slices, chopped
• 1 large onion or 2 small
• 2 red bell peppers
• 1-2 jalapenos, seeds removed and diced
• 3 or so Garlic cloves
• 1/4 cup AP flour
• 2 quarts chicken stock
• 4-5 red potatoes, scrubbed well and diced small
• 2 cups heavy cream or half-n-half
• 2-16 oz. packages frozen corn
• 1/4-1/2 tsp. cayenne pepper
• bay leaf
• Garnishes: cheese, green onions, sour cream

Directions

1. Saute bacon in a soup pot until browned.  Remove to a paper towel-lined plate but leave the drippings in.
2. Add in onions and both peppers.  Saute until tender, add in garlic and season with S&P.
3. Stir in flour and cook for a minute.
4. Add in chicken stock and potatoes. Simmer for about 10 minutes or until the potatoes are tender.
5. Add in corn, cream, bay leaf and cayenne pepper.  Simmer for 15 minutes or until ready to serve.
6. Garnish with the bacon and cheddar cheese.

This is a good base recipe for chowder.  You can sub onions, carrots, and celery for a more traditional version.  Or you could add some chicken, that would be really good as well.

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