Step 1

In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally. Then add the onion and cook until the onions are translucent and the bacon is crispy.

Step 2

Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.

Step 3

Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.