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Chicote Corn Chowder

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When it is corn season I love to make this Corn chowder. I can use either white or yellow corn husked. Check that the kernels are plumped, juicy and sweet.

If I can find corn that has just been cut and I can eat it raw, it’s the best, as the corn will be sweet, juicy and the corn sugar has not had time to turn into starch.

Serves 4

INGREDIENTS:

2 ½ cups          Corn husked fresh

3 tbsp              Butter  salted

¼ cup              minced onion

2 tbsp              flour

3 cups              Chicken broth (homemade)

1 cup               Heavy Whipping Cream

1 tbsp              chicken bouillon powder (optional if needed)

5 oz                 Smoked chilies (finely chopped)

Salt & pepper to taste

 

Sautee the corn, onion, and butter until the onions and the corn are translucent; add the flour until it completely covers the corn kernels and there are no lumps, cook for another 5 minutes.

Set aside one cup of the cooked corn kernels.

Add the chicken broth to the 1 ½ cup corn kernels and high simmer for 5 minutes. Once the broth bubbles it will cook the flour and slightly thicken the chicken broth.

Lower the heat and with an immersion blender or in a blender, blend the corn until it is smooth then add the Heavy whipping Cream, the finely chopped Chicote Smoked Chilies with the one cup of corn kernels you had set aside and simmer for another 5 minutes. Do Not let it boil or the Chowder will curdle.

Serve and you can sprinkle some chopped parsley and croutons if you like.

Enjoy the Corn Chowder with a Grilled Cheese and Ham sandwich.

*If you are going to use a regular bender be careful when you start blending hot liquids. Start slow and cover the blender with a kitchen towel to prevent the lid to explode or release the hot steam. Please try not to burn yourself. *