Spicy Corn Chowder

Ingredients:

• 4 thick slices bacon, chopped
• 1 medium Vidalia onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 small jalapeño, seeded, stemmed and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup premium flour
• 4 cups chicken broth
• 2 large red potatoes, washed with a brush and cut into cubes
• 1 cup heavy cream
• 450 g frozen corn
• 1/4 tsp cayenne pepper
• 1 bay leaf

Preparation:

1. In a small saucepan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to a paper towel and set aside. About 4 tablespoons of rendered fat should remain in the pan.
2. Add the onion and red pepper to the pan. Cook until softened, about 4 minutes. Season with salt and pepper to taste. Add the jalapeño and garlic and cook until fragrant, about 1 minute. Stir in the flour. Cook until lightly browned, about 1 minute.
3. Add the chicken broth and potatoes and simmer for 10 minutes; the potatoes will be tender. Add the cream, corn, cayenne pepper, and bay leaf. Simmer for another 15 minutes.
4. Transfer to a serving bowl and sprinkle with crispy bacon.