Corn Chowder

"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!"
 
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Ready In:
1hr 45mins
Ingredients:
14
Yields:
1/2 Cup
Serves:
4-8
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ingredients

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directions

  • Preheat the oven to 350.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add the cream and pulled chicken meat and simmer for another 10 minutes.
  • Meanwhile, cook the bacon for garnish until crisp. Drain and chop into small pieces; set aside.
  • Add salt, pepper, and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.

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RECIPE SUBMITTED BY

<p>I was born and raised in L.A and I love living by the beach. My home away from home is Disneyland and I'm there every chance I get. I really enjoy cooking but i'm even more passionate about baking.</p>
 
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