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Corn and Chicken Chowder
Ingredients
6 ears of corn, husked and silks
removed or 1-30 oz corn and 1-15 oz cream of corn
6 slices bacon, chopped
8 scallions
3 medium potatoes
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 small can chopped green chilies
2 cups Rotisserie chicken
Salt and pepper, to taste
Grated cheddar
Preparation
In a large stock pot, fry the bacon
pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
Recipe Source
Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.
Recipe Source
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