Ingredients
4fresh corn ears,in the husks
4bacon slices,diced
1tbsponion,diced
1tbspgarlic,chopped
4cupschicken stock
2medium yukon gold potatoes,peeled, diced
6tbspbutter
6tbspall-purpose flour
1½cupsheavy cream
1cupchicken,cooked, shredded
coarse salt and ground black pepper,to taste
1dashhot sauce,or to taste
Preparation
Preheat the oven to 350 degrees F.
Roast the whole ears of corn directly on the rack of the oven for 25 minutes, until the kernels feel tender when pressed.
Cool briefly, then peel back the husks and cut the kernels off the cobs.
Dice ½ of the bacon slices. Heat a skillet over medium-high heat, then sauté the bacon for 5 to 7 minutes, until evenly browned.
Drain on paper towels and reserve 1 tablespoon of the fat.
Add the onion and garlic to the pan, then sauté for 5 minutes, until transparent, but not brown. Pour in the roasted corn kernels, chicken stock, and potatoes, then bring to a simmer.
Melt butter in a small skillet over medium heat. Whisk in the flour, then stir for 3 to 4 minutes until the mixture becomes smooth and light golden brown. Let cool.
Add the cooled flour mixture to the simmering stock, mixing with a whisk.
Simmer, stirring often to keep from sticking to the bottom of the pan, for 30 to 40 minutes, until potatoes are tender.
Add the cream and cooked chicken, then let simmer for 10 minutes.
Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon, serve, and enjoy!
