This is my friend Deb's recipe. She's a great cook and this chowder is fantastic! I like to make this in the summer during "corn season" (late July - early September) with corn I purchase from the farm stand near our lake place.
Corn and Chicken Chowder
6 ears of fresh corn, husked and silks removed (or 2 16 oz bag frozen corn, I prefer TJ roasted corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes
2 Tbsp flour
3 cups whole milk (or 2 12 oz cans evaporated milk)
2 cups chicken stock
2 tsp Old Bay seasoning
1 tsp dried parsley
1/2 tsp dried thyme (or 1/2 tsp Herbes de Provence)
1/4 tsp cayenne pepper
1 small can (4 oz) chopped green chiles
2 cups roasted chicken shredded (rotisserie works great and I ususally use a little more)
salt and pepper to taste
grated cheddar for garnish
In a large stock pot, fry the bacon until crisp. Remove from pan, but leave the grease.
Peel and chop the potatoes into bite-size pieces slice the scallions very thin; only use the white part of the scallions. Place potatoes and white scallion pieces into the grease in the stock pot and cook over medium heat until softened. About 3 minutes.
Sprinkle with flour and cook, stirring occasionally, for about 1 minute.
Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt and pepper. Over medium heat, stir occasionally and bring to a boil.
Reduce heat to low and simmer for 12-15 minutes, or until the potatoes are soft. Meanwhile, use a sharp knife to cut corn from the cobs. Drain excess juice from green chiles. Add corn, chiles, bacon, and chicken to the pot. Cook over low heat until heated through, about 5 minutes. Garnish with cheddar cheese.
