Corn Chowder Ingredients:

Total Time: 30 mins
Prep Time: 15 mins
Cook Time: 15 mins

Yields: About 1 Gallon

• 1 cup baby red potatoes - diced medium
• 1 cup butter
• 4 Tbsp “Slap your Mama” or “Tony Chachere’s Original Creole Seasoning”
• 1 cup sweet onions diced (Not for me as I am allergic to these guys)
• 1 cup celery diced
• 1 Tbsp fresh garlic sliced
• 1 cup flour or Gluten-Free flour
• ¼ to ½  cup chicken base/cubes dissolved in 4 cups hot water  (SEE MY HOMEMADE RECIPE BELOW, IT'S EASY AND BETTER FOR YOU)
• 1 cup sweet corn kernels
• 1 1/2 Tsp black pepper
• ½ Tbsp cumin
• 1 Tbsp fresh parsley chopped
• ¼ cup fresh cilantro chopped
• 6 cups heavy whipping cream
• 2 Tbsp sour cream
• Green, yellow, and red peppers, sliced or puree
• 2 cups of cooked diced chicken breast

Directions:

• Boil chopped baby red potatoes in lightly salted water until al dente. Drain and set aside.
• In a separate bowl, stir chicken base into hot water until dissolved (Or add the chicken broth you made below). Make sure you strain the broth, and you will have a lot extra for other meals or bases).
• In heavy-gauge soup pot, melt butter. Evenly coat cubed/pulled chicken with the Blackening Spices you chose. Remove from pan and set aside.
• Add onions, celery and garlic to soup pot and cook for 1-2 minutes.
• Then, add flour and stir well to incorporate. This is the roux. Continue stirring and bring mixture to 175 degrees (Medium heat), then cook for about 5-7 minutes. Do not brown the roux.
• Slowly add ¼ to ½ Cup of chicken base/water mixture into the roux stirring continuously.
• Add 2-4 Cups of cooked chicken, cooked potatoes, and bring to 180 degrees (Medium heat) for about 5 minutes.
• Garnish with a dollop of sour cream and diced peppers.

For questions, recipes or bookings I can be reached at... manja.at.mics@gmail.com. I am still working on setting up my Instagram account with photos and recipes. Continue to check out Monsterbass Blog and their Facebook account for details. Until then Manja and Ciao……