It’s the perfect time of year to start thinking about chowda’! Ashley’s recipe is easy, creamy, delicious and gluten free! You will be proud to serve this up at the table. Ashley demonstrates a trick on how to get natural corn starch in the chowda’ in the video we posted earlier! Enjoy!
Prep time: Approximately 15 minutes
Servings: About 4 1-cup servings
3 strips thick cut bacon, chopped
1 small white onion, finely diced
1 jalapeno, diced
1 tsp cumin
Salt & pepper
2 cups chicken broth
2 cups whole milk
2 cups white and dark meat chicken, shredded
3 cobs, white corn
Start by crisping bacon in large, heavy bottomed pot. Once crisp, transfer to a toweled plate to drain. Add chopped onion, diced jalapeno, cumin, salt and pepper – sauté until onions are translucent. Add broth and milk and simmer. Meanwhile, invert a small bowl in a larger rimmed bowl and cut kernels off of corn, halfway to base of kernel. Next, take the back of the knife and scrap it down all sides of bare cob to extract natural corn starch. Should come out in a thick paste. Don’t discard cobs, but transfer to chowder to simmer with liquid. Place corn starch and kernels in chowder and add shredded chicken. Simmer together for about 20 minutes and remove cobs before serving. Garnish with sour cream or greek yogurt, thin sliced jalapenos and shredded jack cheese.