Friday, December 3, 2010
So I don't know that Corn Chowder is the best name for this. Maybe Chili Roasted Chicken, Bacon and Corn Chowder would be more accurate but who cares. All you need to know is that it's super good and you should make it. Now you can put whatever you want in this and in retrospect, I would definitely have put in some celery. If you have any questions please let me know.
- 1 whole chicken
- olive oil
- 1 teaspoon chili powder
- 1 teaspoon black pepper plus more for seasoning
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon garlic powder
- 1 pound bacon, diced and cooked until crispy
- 1 onion diced
- 2 sticks of butter
- 3 cloves garlic, minced
- 1 cup flour
- 8 cups milk
- 2 cups chicken stock
- 1 pound of frozen corn kernals or fresh if it's in season
1. Preheat your oven to 400 degrees. Take your and rub down with oil then season with the pepper, salt, chili powder and garlic powder. Place in oven and cook for about 1 hour and 15 minutes. Remove the chicken and place on the couter and allow to cool. When the chicken is touchable, shred all the meat off the bones and set aside until ready to use.
2. In a medium saute pan, saute the onion with some olive oil over medium high heat until it's sweated. Meanwhile melt the butter in a large soup pot over medium heat. When the butter is melted and simmering, add the garlic and cook for about a minute. Then whisk in the flour in small batches until it's all blended with the butter. Cook for about 5 minutes stirring a lot to cook the flour taste out of the rough.
3. Start stirring the milk into the rough using a whisk to combine the soup. Bring to a simmer then thin out with the chicken stock. When that is simmering stir in the chicken, onion, corn and precooked bacon. Season with salt and pepper then bring to a simmer and continue to do so for 30 minutes. Serve in bowls with a little bit of black pepper.
Posted by Christian and Kishelle Linenko at 9:54 AM