“This recipe is from Down Home with the Neelys. The best corn chowder I've ever had. Not too spicy, the kids loved it.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
  3. Add the jalapeno and garlic and saute until fragrant, about 1 minute.
  4. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute.
  5. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
  6. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

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