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August Chicken Corn Chowder

A creamy, summery fresh corn chowder with chicken.
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Ingredients Method

Ingredients
  

  • 2-3 ears of fresh corn
  • 4 red potatoes cut in bite sized pieces
  • olive oil for pan
  • 1 jalapeno pepper seeded and chopped
  • 1 small onion chopped
  • 1 chicken thigh boned and chopped in bite sized pieces (about 4 oz)
  • 1 cup half and half
  • dry milk powder for 1 quart of milk
  • 2 T butter
  • 2 T stoneground cornmeal or other flour or substitute 2 roux cubes for the flour and butter
  • 1/2 sweet red bell pepper chopped

Method
 

  1. Cut the corn off the cobs, reserve the corn. Simmer the cobs in 6 cups of water for 20-30 minutes. Scrape the cobs, adding all scrapings to the stock.
  2. Add potatoes, and simmer.
  3. Saute jalapeno, onion until they soften. Add chicken, brown lightly. Add to the soup pot.
  4. Blend the half and half, dry milk powder, and half a cup of the reserved corn kernels, adding stock to thin, as needed.
  5. Make a roux of the butter and cornmeal or flour. Temper it with stock.
  6. Add the milk mixture to the pot, stirring. Add the roux (or roux cubes.) Bring to a boil, let thicken slightly.
  7. Add the rest of the reserved corn, and the red pepper. Return to a boil, simmer 1-2 minutes, and serve.