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“Thick, creamy, and so delicious! My boyfriend loves it and nearly licks the bowl every time. I got it from the Storytellers Cafe at the Disneyland Resort. I don't use hot sauce and i've served it a few times without the cilantro when i didn't have any and it's still amazing!”
READY IN:
1hr 45mins
SERVES:
4-8
YIELD:
1/2 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350.
  2. To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs; set aside.
  3. Saute diced bacon. Drain all but 1 tablespoon of the fat and add onion and garlic and saute until transparent but not brown. Add the roasted corn, potato, and chicken stock. Bring to a simmer.
  4. Meanwhile, in a separate saute pan, melt butter over medium heat. Add flour, incorporating with a wire whip until the mixture is smooth. Cook 3 to 4 minutes, stirring, until mixture begins to loosen slightly. Let cool.
  5. Add the cooled butter/flour mixture to the simmering broth, incorporating with a whisk. Stir often to keep from sticking to the bottom of a pan. Simmer 30 to 40 minutes.
  6. Add the cream and pulled chicken meat and simmer for another 10 minutes.
  7. Meanwhile, cook the bacon for garnish until crisp. Drain and chop into small pieces; set aside.
  8. Add salt, pepper, and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.

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