SOUTHWEST CHICKEN AND CORN CHOWDER



Ingredients

1 CUP DICED YELLOW ONION
½ CUP DICED RED ONION
1 CUP DICED CELERY
2 CUPS DICED BOILED POTATOES
2 CUPS SWEET CORN (YELLOW OR WHITE)
2 CUPS DICED ROASTED CHICKEN BREAST
¼ CUP MINCED GARLIC
½ CUP JULIENNED BACON (RAW)
4 CUPS CHICKEN STOCK
2 CUPS HEAVY WHIPPING CREAM
½ CUP WHITE WINE
½ TSP GROUND WHITE PEPPER
1 TBS GROUND BLACK PEPPER
1 TSP GROUND NUTMEG
1 BAY LEAF
1 TBS GROUND CUMIN
2 TBS CHILI POWDER
2 TBS MEXICAN OREGANO
1 TSP LIME JUICE
KOSHER SALT (TO TASTE)

Directions

BEGIN BY COLLECTING ALL NEEDED INGREDIENTS
DICE ALL VEGETABLES/PROTEINS TO A ¼ INCH TO ENSURE EVEN COOKING
MINCE GARLIC (ABOUT 8 CLOVES)
JULIENNE BACON (ABOUT 8-10 STRIPS)
PLACE A STOCK POT ON THE RANGE ON MEDIUM-HIGH HEAT
ADD BACON TO THE HEATED POT AND RENDER THE FAT FROM THE BACON STIRRING CONSTANTLY TO COOK FROM OVER COOKING
ONCE THE FAT HAS RENDERED, ADD THE CELERY, ONIONS AND BAY LEAF TO THE POT
SWEAT THE VEGETABLES IN THE PAN UNTIL THE ONIONS BECOME TRANSLUCENT AND ADD THE GARLIC. SAUTE THE NEW MIXTURE FOR 1 MINUTE AND ADD FLOUR TO BUILD ROUX
COOK ROUX UNTIL IT SLIGHTLY TOASTS (BECOMES LIGHT BROWN IN APPEARANCE)
DEGLAZE THE PAN WITH WHITE WINE AND ADD ALL REMAINING INGREDIENTS TO THE POT (EXCEPT FOR THE CREAM AND SALT)
BRING TO A BOIL FOR ABOUT 5 MINUTES AND ADD THE CREAM
REDUCE THE HEAT TO LOW AND ALLOW THE SOUP TO SIMMER FOR 2 MINUTES
REMOVE FROM HEAT AND SALT TO TASTE
MAKES ABOUT 8 PORTIONS TO WARM THE SOUL ON A COLD WINTER’S DAY