BALLARD'S SPICY CORN CHOWDER

4-6 slices of bacon chopped
1 medium onion finely chopped
1 medium bell pepper, chopped
salt and pepper
1 small jalapeño chopped and seed removed
3 cloves garlic finely chopped
1/4 c flour
4 cups chicken stock
2 large red potatoes well  scrubbed and diced
1 cup heavy cream
16 oz corn
1/4 tsp cayenne pepper

In a small saucepan over medium heat, saute the bacon until crisp and browned. With a slotted spoon, transfer bacon to paper towel and reserve the grease. There should be 4 TBSP of bacon grease in pan.  Add the onions and pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. 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 blond color, about 1 minutes. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, and cayenne pepper. Simmer for 15 more minutes. Garnish with chopped bacon bits.

We LOVED this soup!