Monday, November 2, 2009

Corn Cowder-Rickie Lyn and Matt

4 ears of fresh corn, unshucked
2 slices of bacon
1 tablespoon diced onion
1 teaspoon chopped garlic
1 Yukon Gold potato, peeled and diced
4 cups chicken stock
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups heavy cream
1 cup pulled chicken meat
2 slices of bacon, for garnish
salt and pepper to taste
2 tablespoon cilantro, for garnish, to taste

preheat oven to 350'
place unshucked corn on baking sheet for 25 minutes
let cool
peel of husks and cut kernels off cobs, set aside

Cooking Instructions
saute bacon in large skillet
drain all but 1 tablespoon of fat
set 2 strips aside for garnish
crumple 2 remaining strips into small pieces and return to pan

add onion to skillet and saute until transparent, but not brown
add corn, potato, and chicken stock
bring to a simmer***

in separate saute pan melt butter over medium heat
add flour with wire whisk until smooth
cook for 4 minutes, stirring the entire time until mixture loosens
let cool

add butter/flour mixture to simmering broth with whisk***
stir often to keep from sticking to pan
simmer for 30 to 40 minutes
add cream and pulled chicken
simmer for 10 minutes

add salt, pepper, and/or hot sauce to taste
serve and add bacon and cilantro as garnish

***if you don't have a large skillet, move the ingredients once cooked and ready to simmer to a large pot and continue as stated

Makes 4 to 8 servings

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