Corn Chowder

Total Time: 1 hr 45 mins Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ingredients

• 4 ears fresh corn, unshucked
• 2 slices bacon, diced
• 2 slices bacon, for garnish
• 1 tablespoon diced onion
• 1 teaspoon chopped garlic
• 1 yukon gold potato, peeled and diced
• 4 cups chicken stock
• 6 tablespoons all-purpose flour
• 6 tablespoons butter
• 2 cups heavy cream
• 1 cup pulled chicken meat
• coarse salt & freshly ground black pepper, to taste
• hot sauce, to taste
• 2 teaspoons chopped cilantro, for garnish

Recipe

• 1 preheat the oven to 350.
• 2 to roast corn, put whole ears in their husks into preheated oven for 25 minutes. cool briefly, then peel back the husks and cut the kernels off the cobs; set aside.
• 3 saute diced bacon. drain all but 1 tablespoon of the fat and add onion and garlic and saute until transparent but not brown. add the roasted corn, potato, and chicken stock. bring to a simmer.
• 4 meanwhile, in a separate saute pan, melt butter over medium heat. add flour, incorporating with a wire whip until the mixture is smooth. cook 3 to 4 minutes, stirring, until mixture begins to loosen slightly. let cool.
• 5 add the cooled butter/flour mixture to the simmering broth, incorporating with a whisk. stir often to keep from sticking to the bottom of a pan. simmer 30 to 40 minutes.
• 6 add the cream and pulled chicken meat and simmer for another 10 minutes.
• 7 meanwhile, cook the bacon for garnish until crisp. drain and chop into small pieces; set aside.
• 8 add salt, pepper, and hot sauce, to taste. ladle into bowls and top with garnish of bacon and cilantro.