I made this Chowder for a "Relay for Life" fundraiser where I work. It was a hit. I made a couple minor changes to the recipe. I did not use the Bay Leaf, changed heavy cream from one (1) cup to two (2) cups and added two (2) cups of chopped chicken breast meat. The next time I make it, I will top the bowls with shredded pepper jack cheese.
Ingredients
- 4 pieces thick-sliced bacon, chopped
- 1 medium Vidalia onion, finely chopped
- 1 medium red bell pepper, chopped
- Salt and freshly ground black pepper
- 1 small jalapeno, chopped seeds and ribs removed
- 3 cloves garlic, 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 ounces frozen corn
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
Directions
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 thechicken 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 andgarnish with the reserved bacon
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