Sweet Corn Chowder
8 slices bacon, chopped
1 green pepper, chopped
1 yellow onion, chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups chicken stock
2 large Yukon gold or red potatoes, diced
4 cups sweet corn kernels
2 cups whipping cream
Pinch cayenne pepper
2 bay leaves
Salt and pepper to taste
In a Dutch oven, cook bacon until crisp. Remove with a slotted spoon and set aside. Add green pepper and onion to the pan. Cook and stir until tender. Add garlic. Cook and stir until fragrant. Stir in flour. Cook and stir for one minute. Add broth and potatoes. Bring to boil and reduce heat. Simmer uncovered for 10 minutes or until potatoes are tender, stirring occasionally. Stir in corn, cream, cayenne pepper and bay leaves. Simmer uncovered for at least 15 minutes, up to 30 minutes, stirring occasionally. Discard bay leaves. Top with bacon pieces.
Serves 8
Adapted from BHG - http://www.bhg.com/recipe/chicken/spicy-chicken-corn-chowder/