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Categories:
corn bacon bacon onion garlic gold potato chicken stock all-purpose butter heavy cream chicken meat salt hot sauce cilantro
Viewed: 28 - Published at: 5 years agoIngredients
- 4 ears fresh corn, unshucked
- 2 slices bacon, diced
- 2 slices bacon, for garnish
- 1 tablespoon diced onion
- 1 teaspoon chopped garlic
- 1 yukon gold potato, peeled and diced
- 4 cups chicken stock
- 6 tablespoons all-purpose flour
- 6 tablespoons butter
- 2 cups heavy cream
- 1 cup pulled chicken meat
- coarse salt & freshly ground black pepper, to taste
- hot sauce, to taste
- 2 teaspoons chopped cilantro, for garnish
Method
- 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.
