Cholula Chicken Corn Chowder
Recipe developed by The Clever Cleaver Brothers
1 cup finely diced salt pork or bacon
1 cup diced celery
1 cup diced onion
1/2 red pepper, diced
1/2 cup flour
3 cups chicken broth (heated)
2 cups cooked, diced chicken breast
2 cans corn (15 1/4 oz. each), drained
2 tablespoons Cholula® Hot Sauce
1/2 tablespoon Worcestershire sauce
1/2 tablespoon thyme
1/4 teaspoon white pepper
1 bay leaf
milk or heavy cream, as needed
In a large saucepan or pot, sauté the salt pork or bacon over medium heat. Add onion, celery and red pepper and heat until the onion becomes translucent.
Add flour and mix with a wooden spoon to incorporate. Heat for three to five minutes over low heat. Stir occasionally and don't let this mixture (called a roux) turn brown.
Add chicken broth and stir until the roux is incorporated without any lumps.
Add diced, cooked chicken, drained corn, Cholula® Hot Sauce, Worcestershire sauce, thyme, white pepper and the bay leaf. Combine.
Bring this to a boil. Mix everything and turn the heat to simmer. Cook for approximately 30 minutes or until the chowder thickens.
Remove the bay leaf and add milk or cream to make the chowder your preferred consistency. Combine and ENJOY!
6 to 8 servings