This is a fairly time-consuming meal to make, but it is so worth it. Warm up some corn bread and you have another
one of my favorite winter football-watching meals. This should make about 4 servings.
- 1 lb. of bacon
- 1 32 oz. bag of frozen corn
- 1 large sweet red pepper
- 2 medium jalapeno peppers
- 1/2 teaspoon tabasco sauce (or to taste)
- 4 tablespoons of flour
- 3 cups of hot chicken broth (48 oz. can)
- 1 cup of cream of half & half
- Salt and pepper to taste
Cut bacon into 1/2" strips and brown in a medium pan until almost crisp.
Using a slotted spoon, remove the bacon pieces to a piece of paper towel.
Pour off all but 4 tablespoons of bacon fat.
Core, seed, and dice peppers.
Add corn and peppers to bacon fat and cook over medium heat until vegetables are tender, about 10 minutes. Stir in flour and cook until pasty, stirring constantly.
Add chicken broth, stirring constantly.
Stir in cream and bacon.If chowder isn't hot, cook over low heat for 5 minutes. Do not boil, as it contains cream.
Add additional flour as needed for desired thickness. Just before serving, season to taste with salt and pepper.