CHICKEN CORN CHOWDER

This was (and likely still is) a most requested recipe at a rural retreat in Southern Indiana.

1 cup butter

1 medium onion, chopped

2 cups chopped celery

1 cup chopped carrot

1 cup all-purpose flour

3-qt chicken stock

6 cups frozen white or yellow corn (a mixture works well), thawed

2 cans (14.5-oz cream corn

6 medium potatoes, peeled, sliced, and cooked

1 cup pimento pieces

3 to 4 cups shredded cooked chicken

1 tbsp dried thyme

1 tbsp curry powder

2 tbsp dried parsley

2 tsp white pepper

1 tbsp granulated garlic

4 tbsp chicken base

1 tbsp sugar

2 tsp ground red pepper flakes

1-qt Half-and-Half cream

In a large saucepan, melt butter over medium heat. Add onion, celery and carrot, cook until softened. Stir in the flour a tablespoon at a time. Cook mixture, stirring occasionally until browned and fragrant, about 12 minutes. At first the flour will smell like glue, as it cooks a richer nutty smell will take over the kitchen. Brown the mixture as dark as you like, just don't let it burn.

Meanwhile, in a separate pan, heat the chicken stock over medium heat until it steams. Add the browned flour-veggie mixture. Cook and stir until well blended then add the corn, potatoes, pimento, chicken base and the spices. Cover and increase heat to high to bring mixture to a boil. Lower heat to medium and simmer, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat and allow to cool 10 minutes. When mixture is no longer bubbling, pour in the cream, a little at a time, stirring to blend well. Be careful not to pour in cream while mixture is too hot. Pour in a small amount of cream first as a test. If oily spots for at the top of the chowder, cool longer before stirring in the remaining cream.

Note: Shrimp may be used instead of chicken.

file photo used for reference only - not this exact recipe