Spicy Corn Chowder

4 pieces of thick slice bacon, crumbled

1 medium Vidalia onion, finely chopped

1 medium red bell pepper, chopped

Salt and fresh ground pepper

1 small jalapeño, chopped, seeds and ribs removed

chopped mushrooms (optional)

4 large cloves garlic, crushed

1/4 cup all purpose flour

4 cups chicken stock

2 large red potatoes, scrubbed and diced

1 cup heavy cream

16 ounces frozen corn

1/4 teaspoon cayenne pepper

1 bay leaf

In a large saucepan, over medium heat, sauté the bacon until crisp and browned and the fat is rendered. Transfer the bacon to a paper towel, crumble and reserve. There should be about 4 tbsp of bacon grease in the pan. 

Add the onions and red pepper to the pan. Saute until tender and translucent, about 4 minutes. Add the jalapeño 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 i the chicken stock and the potatoes, 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 crumbled bacon.