Recipe: Storytellers Corn Chowder

Note: This is not my recipe. This is the recipe given out by Disney. 

This chowder is so good, you won't just lick the bowl, you'll lick the pot!

Ingredients:

4 ears fresh corn, unshucked
2 slices bacon, diced
1 tablespoon diced onion
1 teaspoon chopped garlic
1 Yukon Gold potato, peeled and diced
4 cups chicken stock
6 tablespoons butter
6 tablespoons all-purpose flour*
2 cups heavy cream
1 cup pulled chicken meat
2 slices bacon, for garnish
Coarse Salt and freshly ground black pepper, to taste
Hot sauce, to taste
2 teaspoons chopped cilantro, for garnish

Directions:

1. Preheat oven to 350°F

2. To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs, set aside.

3. Saute diced bacon. Drain all but 1 tablespoon of the fat and add onion and garlic and saute until transparent but not brown. Add the roasted corn, potato, and chicken stock. Bring to a simmer.

4. Meanwhile, in a separate saute pan, melt butter over medium heat. Add flour, incorporating with a wire whip until the mixture is smooth. Cook 3 to 4 minutes, stirring, until mixture begins to loosen slightly. Let cool.

5. Add the cooled butter/flour mixture to the simmering broth, incorporating with a whisk. Stir often to keep from sticking to the bottom of the pan. Simmer 30 to 40 minutes.

6. Add the cream and pulled chicken meat and simmer for another 10 minutes.

7. Meanwhile, cook the bacon for garnish until crisp. Drain and chop into small pieces. Set aside.

8. Add salt, pepper, and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.

Yields 4-8 servings.

*instead of flour, since we have family who is gluten intolerant, we used cornstarch, only using 4.5 tablespoons.