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August Chicken Corn Chowder

A creamy, summery fresh corn chowder with chicken.
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Ingredients
  

  • 2-3 ears of fresh corn
  • 4 red potatoes cut in bite sized pieces
  • olive oil for pan
  • 1 jalapeno pepper seeded and chopped
  • 1 small onion chopped
  • 1 chicken thigh boned and chopped in bite sized pieces (about 4 oz)
  • 1 cup half and half
  • dry milk powder for 1 quart of milk
  • 2 T butter
  • 2 T stoneground cornmeal or other flour or substitute 2 roux cubes for the flour and butter
  • 1/2 sweet red bell pepper chopped

Instructions
 

  • Cut the corn off the cobs, reserve the corn. Simmer the cobs in 6 cups of water for 20-30 minutes. Scrape the cobs, adding all scrapings to the stock.
  • Add potatoes, and simmer.
  • Saute jalapeno, onion until they soften. Add chicken, brown lightly. Add to the soup pot.
  • Blend the half and half, dry milk powder, and half a cup of the reserved corn kernels, adding stock to thin, as needed.
  • Make a roux of the butter and cornmeal or flour. Temper it with stock.
  • Add the milk mixture to the pot, stirring. Add the roux (or roux cubes.) Bring to a boil, let thicken slightly.
  • Add the rest of the reserved corn, and the red pepper. Return to a boil, simmer 1-2 minutes, and serve.