4 strips bacon
1 cup onions, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
5 cups corn kernels
4 tbsp flour
8 cups chicken stock
1 russet potato, peeled and cubed
1 tablespoon salt
1/4 teaspoon cayenne pepper
1 cup heavy cream
Finely chopped fresh parsley, for garnish
Over medium-heat in a 5-quart pot, cook bacon until crispy, about 7 minutes. Remove the bacon and drain on paper towels, chop and set aside.
Add the onions, celery and carrots and cook, stirring often until vegetables are soft, about 8 minutes.
Add the garlic and cook, about 1 minute.
Add the bell pepper and corn and cook for 12 minutes, stirring often.
Sprinkle the flour and cook, stirring constantly for 5 minutes.
Pour the chicken stock into the pot and stir to combine.
Add the potatoes to the pot and bring to a boil, then reduce to a simmer and continue to cook for 20 minutes.
Season the chowder with the salt and cayenne and stir in the cream.
Serve with the bacon and parsley as garnish.