Chicken Corn Chowder

CHICKEN CORN CHOWDER

INGREDIENTS:

1 chicken (5-6 lb. fat hen) boiled and deboned, equals about 6 cups or more of deboned chicken
2 cups Vidalia onion, coarsely chopped
2 small cans ( 4 oz.) each green chiles, chopped or 1 jalapeno chopped
2 14 oz. cans cream style corn
3 14 oz. cans whole kernel corn (drained) or frozen whole kernel corn
8 oz. Sharp Cheddar Cheese, shredded (optional)
3 quarts reserved chicken broth
1 quart Half and Half
1 pint Heavy Whipping Cream
11/2 sticks butter (3/4 cup)
1 1/2 cups all-purpose flour
2 teaspoons Kosher or Sea Salt (to taste)
1 teaspoon fresh ground black peppercorns (Tellicherry) NOTE: Start with 1/2 tsp. and increase to taste)
1 teaspoon Wild Bill's Meat Rub
2 ribs celery plus tops, sliced thin (1 cup or less)
3 green onions or scallions plus tops, coarsely sliced (1/2 cup)
1 tablespoon rubbed sage
1/3 cup fresh chopped cilantro or 1 teaspoon of dried cilantro flakes
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
6 slices bacon, cooked crisp and crumbled for garnish
Cilantro, chopped for garnish

Place chicken (hen) in a 12 quart sauce pot and add enough water to completely cover the chicken. Boil about 3 hours until chicken can be pulled from the bones discarding the skin, bones and fat from chicken. Cut or pull chicken into smaller pieces and set aside. Reserve at least 2 quarts of the chicken broth.

Make a light colored roux by melting 1 1/2 sticks (3/4 cup) butter in a heavy bottomed stock pot (7 quarts minimum) over medium heat; gradually stir in 1 1/2 cups all-purpose flour and cook until roux turns a light blonde color which should take about 5 minutes; stirring constantly to prevent burning. Add onions, chilies, celery and bell peppers to the roux and sauté until onions are translucent, about 5 to 7 minutes. Add 2 quarts of reserved chicken broth and bring to a boil. Reduce heat to low and add chicken, corn, salt, black pepper, Wild Bill's Meat Rub, pepper, sage, cilantro and simmer for 30 minutes to one hour, stirring frequently to prevent sticking. Add Half and Half, Heavy Whipping cream and shredded cheese. Simmer until well blended and thickened, stirring frequently. Add additional chicken broth if it needs thinning. Adjust seasonings as needed. Garnish with crumbled bacon or ham bits, chopped cilantro and shredded cheese if desired.

YIELD: 6 quarts or more

I did retake pixs of the plated chicken corn chowder on 12-27-12 and used some country ham pieces as garnish instead of the crumbled bacon. One of my food critics didn't like my color plate scheme and white back ground and this set-up is more pleasing to the eye with the bowl and plate framing the chowder very nicely, although the other pixs weren't that shabby but she was correct......grin if you must. I am stoked over the outcome of this recipe!

Click on sequence pixs below for a larger screen view:

This recipe was inspired by Sgt. Danny Wright, Frankie Beachum's recipe and one from the Adcock Family Traditions Cookbook circa 1997 of which I added additional ingredients to take traditional chicken corn chowder to the next level. This is a family size recipe; downsize as needed.

NOTES: Be sure to remove the neck and giblet package (if included) from the hen and rinse off in hot water prior to boiling or pressure cooking. I regularly pressure cook chicken, neck bones and oxtails for about 25 minutes to reduce the normal three (3) hour boiling time.

Web published by Bill aka Mickey Porter 12-17-12 and updated recipe with pixs on 12-26-12 and 12-27-12.

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