Corn Chowder
1 med. Vidalia onion, chopped
1 med. red bell pepper, chopped
1 small jalapeno pepper, chopped
3 cloves garlic, chopped
2 large red potatoes, diced
8 ounces frozen corn
Concentrated chicken stock
1 cup heavy whipping cream
1/4 cup all-purpose flous
1/4 teaspoon cayenne pepper
Salt and pepper
1 bay leaf
1) While your chopping up all the veges, you can start the chicken stock. I used one tub of Knorr and it made 3.5 cups of stock.
2) In a skillet, saute onions and red pepper. Season with salt and pepper.
3) Add the jalapeno and garlic, saute for about 1 min.
4) Stir in flour and cook for about 1min. The flour will turn a light brown color.
5) Stir in chicken stock and potatoes. Allow to cook till the potatoes are soft. Now transfer to a regular pot and add the cream, cayenne pepper, and bay leaf. Allow to simmer for a few hours.
6) A half hour before your ready to enjoy, add the frozen corn.7) And ENJOY!!