Corn Chowder with Potatoes and Jalapeno
Dice the potatoes and set aside.
Cut corn off the ears or remove frozen corn from the freezer and set aside.
Finely dice the jalapeno and set aside.
In a large pot or dutch oven, melt the butter and then slowly whisk in the 5 tbsp plus 1 tsp of flour until completely combined.
Slowly whisk in the Better than Bouillon to melt and then add the water.
Note: You can substitute stock of any kind for the water/bouillon combo.
Slowly whisk in the room temperature half and half.
Add the Old Bay, salt, pepper, thyme, and bay leaves and stir to combine.
Add diced potatoes, fresh or frozen corn, and finely diced jalapeno to the pot. If you're not sure about the heat level, start with 1/4-1/2 jalapeno and adjust later or skip altogether and let each person add to their liking once complete.
Simmer on med-low for 45 minutes.
TASTE! Check potato doneness. Thin with additional stock or water, if needed. Adjust seasonings if needed.
Serve and enjoy immediately!!