Corn Chowder Recipe

I am hardly a Betty Boop type but I did want to share this recipe with you as I thought it was delicious.

Yesterday, my husband, BBQ’d some chicken breasts with a savory South Western dry rub and we also had fresh corn on the cob. Creamed spinach and spicy potato wedges completed the meal but it was the left-over chicken and corn that sparked my imagination. I decided to look up a recipe for corn chowder on www.foodnetwork.com and this is the one I chose. It is by Paula Dean and for some reason she calls it Jack’s Corn Chowder. Perhaps Jack is her husband or one of her sons who are both chefs.

I used only half the butter called for but that, of course, is up to you and your doctor.

1 cup butter – 2 sticks 1 small onion chopped I small carrot chopped (I used 2) I celery stalk (I used 2) 1 clove garlic (I omitted this) ½ cup flour 3 cups white corn (I used yellow cooked corn) 3 cups chicken stock 2 cups half and half cream Kosher salt, pepper and a pinch of Nutmeg

Melt 1 stick of the butter in a large pot and add the onions, carrots, celery and garlic. Saute 2 minutes. Add flour to make a roux. Cook until roux is browned. Set aside to cool.

Combine corn and chicken stock in another pot and bring to a boil. Simmer for 10 minutes. This is where I added three diced potatoes and one diced Jalepeno pepper but not the corn as mine was already cooked. Pour a little at a time into the roux whisking briskly. Return large pot to heat and bring to a boil. Mixture should and did thicken. This is where I added my diced BBQ’d chicken breasts and cooked corn.

In a small saucepan heat cream and stir into corn mixture. Add Kosher salt, pepper and nutmeg to taste.

This last step I omitted as I wished to give our hearts a fighting chance. Before serving add 2 stick of butter in large chunks and stir until it melts.

Taste carefully for seasoning and make sure your potatoes and carrots are cooked through.

Buen Provencho!