Makes About 5 Quarts, Enough for 10 Healthy Portions
8 Tablespoons Unsalted Butter (1 Stick)
2 Cups Diced Spanish Onion, ¼ Inch Dice
2 Cups Diced Celery, ¼ Inch Dice
2 Cups Diced Carrots, ¼ Inch Dice
6 Cups Fresh Corn off the Cobb (From About 8 Ears, Reserve 4 Ears)
4 Cups Peeled and Diced Russet Potatoes, ¼ Inch Dice
1 Jalapeno, Seeded and Finely Minced
1 Tablespoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Chili Powder
½ Teaspoon Ancho Chili Powder
½ Teaspoon Chipotle Powder
8 Tablespoons All Purpose Flour
7 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated
2 Cups Heavy Cream
4 Cups Cooked Chicken Breast, ½ Inch Dice
Chopped Scallions, Chopped Cilantro for Garnish and Sliced Red Jalapeño (Jalapeño Optional)
In a large Dutch oven or stockpot, melt the butter over medium high heat. When butter is hot and foamy add the onion, celery and carrot. Reduce the heat to medium and sauté the vegetables for 8 to 10 minutes, until the onion begins to become translucent. Add the corn, potatoes and the jalapeño and sauté for a few more minutes mixing with the other vegetables to be sure all are covered with the butter.
Add all of the seasonings and toss to coat the vegetables. Sprinkle the flour over the mixture and stir to coat all of the vegetables with the flour. Be sure to not let the vegetables get brown. Cook the flour and vegetable mixture for 2 minutes, stirring continuously, to take the raw flavor of the flour out.
Add the heated chicken stock, stirring continuously, and bring to a rolling boil. Add the reserved corn cobbs and reduce the heat to simmer and cook the chowder for 45 minutes, stirring occasionally, until the chowder begins to thicken and the vegetable are cooked through.
Add the cream and simmer for 15 minutes. Add the cooked chicken and simmer for 10 minutes. Remove the corn cobbs and discard before serving.
To serve, ladle generous portions into warm soup bowls. Top each serving with a sprinkling of chopped scallions, chopped cilantro and optional jalapeño.