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15 ears corn
3 qt chicken stock
-
2 strips bacon - chopped
2 carrots - small dice
2 gr. peppers - small dice
3 stalks celery - small dice
2 onions - large dice
0.5 pieces jalapenos pepper - chopped fine
3 cloves garlic - chopped fine
-
0.5 Tbsp cumin - ground
0.5 Tbsp coriander
0.25 lb sugar - brown
s&p to taste
-
8 oz chicken - grilled and diced
cream to taste
-
0.5 c butter
0.5 c flour
=Cut corn off cobb. simmer cobs in stock 1 hr, drain. Add 2/3 of corn, simmer 1hr, puree and strain, pushing on liquid to extract as much liquid as possible. Set aside.
Make roux from the butter and flour; mix together and cook over a medium fire until just golden and starting to smell nutty.
Saute bacon in a large pot till light brown, add vegetables, cook till just softening. Add corn liquid, seasonings and brown sugar. Bring to boil, add 1/2cup roux, whisking. If, after bringing back to a boil the soup is still too thin, add a bit more roux. Cook at least 1/2 hour. Just before serving add cream and chicken.
3 qt chicken stock
-
2 strips bacon - chopped
2 carrots - small dice
2 gr. peppers - small dice
3 stalks celery - small dice
2 onions - large dice
0.5 pieces jalapenos pepper - chopped fine
3 cloves garlic - chopped fine
-
0.5 Tbsp cumin - ground
0.5 Tbsp coriander
0.25 lb sugar - brown
s&p to taste
-
8 oz chicken - grilled and diced
cream to taste
-
0.5 c butter
0.5 c flour
=Cut corn off cobb. simmer cobs in stock 1 hr, drain. Add 2/3 of corn, simmer 1hr, puree and strain, pushing on liquid to extract as much liquid as possible. Set aside.
Make roux from the butter and flour; mix together and cook over a medium fire until just golden and starting to smell nutty.
Saute bacon in a large pot till light brown, add vegetables, cook till just softening. Add corn liquid, seasonings and brown sugar. Bring to boil, add 1/2cup roux, whisking. If, after bringing back to a boil the soup is still too thin, add a bit more roux. Cook at least 1/2 hour. Just before serving add cream and chicken.