Gina's Spicy Corn Chowder

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  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. 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.