Black Bean and Roasted Chicken Corn Chowder

Cozy up with a blanket and this yummy chowder during those chilly Colorado nights. Recipe courtesy of Hotel Elegante.

Ingredients:

  • 5#  Grilled Pulled Chicken Breast
  • 3ea  White onion dice
  • 4ea  Red pepper Dice
  • 4ea green Pepper dice
  • 3ea  Jalapenos  Mince
  • 5ea  Garlic Cloves mince
  • 6ea  Corn on cob  (Grilled and Roasted)
  • 1#  Black Bean Dry (soaked overnight)
  • 1bu  Cilantro
  • 1bu  Green onions
  • .5 bu  Thyme
  • .5cup  Rice flower
  • 1can  Chipotles peppers pureed
  • 1.5 Gallons of Chicken Stock
  • 2qt  Heavy Cream
  • 1cup  Olive oil
  • 4tb  Cumin
  • 4tb  Paprika
  • Salt and pepper to taste

Instructions: 

Grill chicken till cooked and then cooled.  Once chicken is cooked pull it so that is strips not diced. Dice all Vegetables and set aside, in rondeau heat up olive oil and then add the white onions.  When slightly caramelized, add the peppers, garlic, thyme and all herbs and spices.  Sauté till aroma is present.  After sautéed, add the rice flour stir to create a roux in the pan.  Deglaze with the chicken stock.  When simmering add remaining ingredients to finish the Black bean and Roasted Chicken corn chowder

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