Smoked Chicken Chowder
1 lb. deboned smoked chicken
2 T. butter
1 medium onion, chopped
1 T. minced garlic
1 medium jalapeno, chopped
2 T. chopped fresh cilantro
1 tsp. chili powder
1 tsp. cumin
16 oz. chicken stock
16 oz. Great Northern Beans
16 oz. white whole kernel corn, drained
6 T. cornstarch
6 T. water
2 cups heavy whipping cream
Sauté butter, onion, garlic and jalapenos until softened. Add cilantro and spices then continue to sauté an additional 2-3 minutes.
Add chicken stock and bring to a boil.
Add chicken, beans and corn and simmer 20-30 minutes.
Add cream and return to simmer.
In a glass, mix cornstarch and water, creating a slurry and add to chowder, stirring constantly. (Optional: Use your own roux instead of cornstarch slurry.)
Bring back to simmer, turn off heat and serve.
Smoked Meats • Dine-In • Lunches-To-Go
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Tuesday thru Saturday 11-2pm