This is a light yet very filling version of corn chowder including the chicken makes it a complete meal - add a side salad or a crusty bread and you have a complete meal
12 cups chicken stock (homemade is best)
4 cups diced cooked chicken
1 cup diced onion
2 large cloves of garlic minced
½ cup finely diced celery
1 cup finely diced carrot
6 cups corn (freshly cut off the cob is best)
2 tablespoon olive oil
2 bay leaves
1 - 2 teaspoon cumin
1 - 2teaspoon coriander
salt and pepper to taste
3 large potatoes peeled and ½" diced
2 cups light cream
3 tablespoon butter
2 tablespoon flour
2 tablespoon very finely minced jalapeño pepper
No nutrition information available
Using a 5 qt. or greater pot, heat oil, add onions, carrot, garlic, celery and potatoes, salt and pepper to taste, sauté till onions are nearly opaque.
Add Chicken stock, diced chicken, bay leaves, cumin and coriander. Slow cook for approximately 40 minutes or till carrots and potatoes are tender. Add the corn and simmer for 10-15 minutes.
Reduce your soup to add a deeper and richer flavor (I usually reduce by ⅛ volume).
In a small saucepan add butter and melt, add flour and make a rue salt and pepper to taste slowly add your cream and over low heat cook for 10 minutes add a few large spoons of your chicken stock then pour into the soup.
The very last step is adding the jalapeño, the finer the pepper is chopped the greater the impact of the heat, it kind of hits the back of your mouth as it goes down. This can be served warm, hot or even room temp. Add a little dipping bread and it makes a great meal for a fall evening.