Gina's Spicy Corn Chowder

Ingredients

• 1  bay leaf 
• 0.3 teaspoon cayenne pepper 
• 4 cups chicken stock see 
• 0.3 cup flour all-purpose
• 16 ounces regular corn frozen
• 3 cloves garlic finely chopped
• 1 cup heavy cream 
• 1 small jalapeño chopped
• 1 medium bell pepper red chopped
• 2 large potatoes diced red scrubbed well
• 4 servings salt and pepper black freshly ground
• 4 pieces thick- bacon chopped
• 1 medium vidalia onion finely chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
2. Add the onions and red pepper to pan.
3. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste.
4. Add the jalapeno 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 in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft.
5. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes.
6. Pour into a serving bowl and garnish with the reserved bacon.