Monday, December 3, 2012

Chicken & Corn Chowder

I really only like soup when it is hearty and filling.  I'm not a fan of watery, brothy soups.  This one is chunky, super hearty, and filling.  You can't go wrong with roasted corn, potatoes, BACON, and chicken.  Oh, and cilantro, one of my all time favorite ingredients. 

  • 4 ears fresh corn OR 2 cans corn (15 ounces), see note below
  • 1/2 pound bacon (about 8 slices), diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 Yukon gold potatoes, peeled and diced (about 2 cups)
  • 4 cups chicken stock
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 2 cups heavy cream
  • 2-3 cups shredded chicken meat (from a rotisserie chicken)
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • Tobasco sauce, to taste
  • 1/2 cup cilantro, chopped
For Garnish:
  • crumbled bacon
  • chopped cilantro

Roast corn.  Put whole ears of corn, in their husks, into a 350 degree oven for 25 minutes.  Cool briefly, then peel back the husks and cut the kernels off the cobs.  Set aside.

NOTE:  I used canned corn.  To roast the corn, heat 1-2 tablespoons of olive oil on medium heat and add the drained corn.  Stir corn occasionally and cook until browned, about 5 minutes.

Saute bacon.

Transfer 1 tablespoon of bacon fat to a soup pot and cook onions and garlic until transparent. 

Add the corn, bacon, potatoes, and chicken stock and bring to a simmer. 

In a separate pan, melt butter over medium heat. 

Add flour, incorporating with a wire whisk until the mixture is smooth.  Cook 3-4 minutes, stirring.  Let cool slightly. 

Add the butter/flour mixture to the simmering pot.  Stir occasionally to keep from sticking to the bottom of the pan.  Simmer for 20-30 minutes.

Add the cream, chicken, salt, pepper, hot sauce (to taste) and cilantro and simmer for another 10 minutes. 

Garnish with crumbled bacon and chopped cilantro. 

Source:  Modified from Disneyland Resort cookbook

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