Chicken and Corn Chowder
8 slices of high quality applewood smoked bacon (chopped small)
1/4 cup extra virgin olive oil
2 tsp fresh chopped garlic
1 cup medium diced Spanish onion
1 cup medium diced celery
½ cup AP flour
3 cups very strong chicken stock/broth
1 1/2 quart heavy cream
2 cup peeled and small diced Idaho potatoes
1 ½ cup fresh corn kernels (use frozen if in the off-season)
2 cup fully cooked/cooled/medium diced boneless/skinless chicken breast
(Note: if available, smoked chicken breast works the best here)
2 tsp very finely chopped fresh sage
1 tsp very finely chopped fresh rosemary
To taste Kosher salt
To taste freshly cracked black pepper
Directions:
In a large saucepot, on medium high heat, add the bacon and olive oil and continue to stir with a wooden spoon until the bacon is fully cooked and crispy. Add the garlic, onion and celery and continue to cook and stir until the onions are translucent (aprx 5 minutes). At this point, add the flour and stir continuously for 3-4 more minutes (Note: the mix will be sticky and hard to stir, just keep it moving). Now go ahead and turn your heat up to high and add the chicken stock. Continue cooking and stirring now with a WHISK (to get all of the lumps out) until the mixture comes to a slow boil. Turn your heat down to medium and add your heavy cream and potatoes. Cook over the medium low heat, stirring occasionally until the potatoes are JUST tender and still have a good amount of firmness to them (aprx 10 minutes). Now add the corn, chicken and herbs and simmer over medium low heat for another 10-15 minutes. Season with the salt and pepper to your liking and serve immediately. Recipe yields aprx 12 each, 8 ounce portions.
