Ingredients
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4 pieces thick-sliced bacon, chopped
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1 medium vidalia onion, finely chopped
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1 medium red bell pepper, chopped
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salt & freshly ground black pepper
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1 small jalapeno, chopped seeds and ribs removed
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3 garlic cloves, finely chopped
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1/4 cup all-purpose flour
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4 cups chicken stock
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2 large red potatoes, well scrubbed and small diced
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1 cup heavy cream
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16 ounces frozen corn
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1/4 teaspoon cayenne pepper
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1 bay leaf
Instructions
- 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 pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
- Add the jalapeno and garlic and saute until fragrant, 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.