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Chicken Corn Chowder
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|8 ears||fresh sweet yellow corn, husked and silks removed and kernels cut from cob|
|1 large||shallot, (diced)|
|1/4 C.||all-purpose flour|
|1 clove||garlic, minced|
|1 C.||low-sodium chicken broth|
|1 lb||Yukon Gold potatoes, cut into 1/2-inch pieces|
|1/2 t.||dried thyme|
|freshly ground black pepper|
|1 C.||half and half|
|2 - 3 T.||chopped fresh chives|
Melt butter in Dutch Oven over medium heat. Add the diced shallots and cook until just starting to brown around edges. Add in the flour and garlic to make a rue.
While whisking, slowly pour in water and broth. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender.
Remove bay leave then transfer 2 1/2 C. of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Grill and shred the chicken, adding that at the end.
Sprinkle each serving with chives and optional cheddar. Serve with a hard dinner roll.