Storytellers Cafe Corn Chowder
Grand Californian Hotel
2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled
cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste
Sauté 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.
Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.
Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.
Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.
Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.
Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.
Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.
Source: Chef Ralph Stuhlmueller, Storytellers Cafe