Step 1: Ingredients
1Pint of Heavy Cream
1/2 Pound of Jalapeno Cheese
1 Pound of Chicken Thigh
1 Bag of Baby White Corn
1 Poblano Pepper
1 Red Bell Pepper
1 Large Sweet Onion
1 Can of Beer
Spices (your favorites)
Step 2: Slice and Dice
If its solid chop it up. The veggies, the meat, and the cheese. About a 1/4 inch dice for all of it. Precision doesnt matter so long as there are no fingers in it.
Step 3: Divide and Conquer
Step 4: Caramelize... Carmalize... Brown It!
Add some butter or olive oil or whatever you have around and like to a big ole pot.
Let it melt and get nice and hot.
Toss the rest of the veggies in the pot and let the caramelize.
Let'em sit there! Quit stirring so much!
Step 5: I Feel Like Chicken Tonight!
Toss it around a bit and then just like before let it sit!
Let that high heat brown the chicken real nice.
Quick! check on the broiling veggies! Are they nice and toasty? When the tips are starting to char their about done.
Timing being what it is my veggies were done about the same time my chicken was browned.
Step 6: Corn That Chowda
Pour that box of broth in
Season it as you like.
I used salt, pepper, paprika, and celery salt.
Step 7: Cheese and Beer! Cheese and Beer!
Once it starts boiling its time to Cheese it!
Careful now this part gets tricky. You gotta keep it boiling while you add the cheese.
Add a little bit at a time. Wisk Wisk WIsk. Little bits of cheese, if you add too much at a time it gets lumpy.
Wisk it! Wisk it Good!
Step 8: Simmer Down Now
when its all good and mixed up bring it to a boil one more time and then bring it down to a simmer. Let it reduce about 15 to 20 minutes until its thick and chowdery.
Step 9: Crackers Please!
I garnished mine with some basil and crushed red pepper.
Added some delicious crackers and had myself a nice bowl of
Fire Roasted Spicy Cheesy Chicken Corn Chowda!!!!!!!
"Say Chowda Frenchy!"