CHICKEN & CORN CHOWDER
- 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
- 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.
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