Courtney's Corn Chowder
 
 
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Ingredients
  • 3 TBSP butter
  • 3 TBSP butter
  • 2 TBSP duck fat or bacon fat (or try a handful of chopped bacon!)
  • 2 TBSP duck fat or bacon fat (or try a handful of chopped bacon!)
  • 3 TBSP flour or arrowroot powder
  • 3 TBSP flour or arrowroot powder
  • 1 sweet onion, diced
  • 1 sweet onion, diced
  • ½ purple onion, diced
  • ½ purple onion, diced
  • 2-3 carrots, diced
  • 2-3 carrots, diced
  • 2-3 celery stalks, diced
  • 2-3 celery stalks, diced
  • 4 scallions, diced
  • 4 scallions, diced
  • 1-2 jalapeños, diced
  • 1-2 jalapeños, diced
  • 1 quart chicken bone broth
  • 1 quart chicken bone broth
  • 10 oz. sweet corn
  • 10 oz. sweet corn
  • 5 diced golden potatoes
  • 5 diced golden potatoes
  • 1 tsp salt
  • 1 tsp salt
  • 1 TBSP honey
  • 1 TBSP honey
  • 2 chicken breasts, cubed
  • 2 chicken breasts, cubed
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 1 TBSP flour or arrowroot powder
  • 1 TBSP flour or arrowroot powder
  • Fresh parsley
  • Fresh parsley
  • Salt and black pepper to taste
Instructions
  1. Create a roux by melting the butter and duck fat on low heat and whisking in the flour. Don't let it burn.
  2. Next, sauté the onions, carrots, celery, and jalapeños for 5-6 minutes.
  3. Add the broth, corn, potatoes, salt, and honey and simmer gently, uncovered for 20-30 minutes.
  4. Add chicken and garlic, and simmer for an additional 10-20 minutes.
  5. If needed, add 1 tsp of flour at a time to thicken the chowder, stirring well.
  6. Season with fresh parsley and salt and black pepper to taste.
Recipe by Revived Kitchen at https://www.revivedkitchen.com/2017/04/courtneys-corn-chowder/