"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, January 19, 2011

Gina's Spicy "Chicken" Corn Chowder

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.


  • 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


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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