Courtney's Corn Chowder
- 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
- Create a roux by melting the butter and duck fat on low heat and whisking in the flour. Don't let it burn.
- Next, sauté the onions, carrots, celery, and jalapeños for 5-6 minutes.
- Add the broth, corn, potatoes, salt, and honey and simmer gently, uncovered for 20-30 minutes.
- Add chicken and garlic, and simmer for an additional 10-20 minutes.
- If needed, add 1 tsp of flour at a time to thicken the chowder, stirring well.
- 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/
3.5.3226