Tex Mex Chicken Corn Chowder

by Kait Nolan Id never heard of using corn cobs to make stock before, but a coworker from corn country told me her grandmother did this religiouslyeven ears that youd actually EATEN off of (it gets boiled! she said). So I decided to try it for corn chowder. The results were surprising. And me being me, I had to make yet ANOTHER variation on chicken corn chowder. Makes 4 servings at 407.71 calories and 7.65g of fat. Ingredients: 1 onion coarse chopped 1 can tex mex style tomatoes 4 ears corn on the cob 2 Chicken breasts boned and 1 carrot, chunked skinned, cut into chunks 1 tsp peppercorns 1 tsp cumin 1 tbs kosher salt 1 tsp cilantro 1 tsp thyme 1/2 tbs kosher salt 1 tbs butter 1 tsp garlic powder 1 can cream corn 1 tsp paprika 1 small onion chopped Directions: 1. Slice the corn kernels off of all four ears. The best way Ive found of doing this is to stick the stalk end into the hold of a bundt pan. It holds it steady and catches all the kernels. 2. Place the ears into a large stock pot with 4 cups of water. 3. Add the carrots and the rough cut onion. 4. Add the salt, thyme, and peppercorns. 5. Bring to a boil and allow to simmer for 40 minutes. 6. Carefully strain the stock. Youll be amazedthis looks just as rich as chicken stock, though of course a much different flavor. 7. Return the stock to your pot. 8. Add the diced chicken and bring back up to a simmer. 9. In a separate skillet, melt the butter over medium high heat. 10. Add the minced onion and corn kernals and saute until just starting to brown. 11. Add the corn and onion mixture to the stock pot. 12. Add the canned tomatoes and creamed corn. 13. Add the cumin, paprika, salt, garlic powder, and cilantro. 14. Simmer for half an hour or until chicken is tender. 15. Serve garnished with sour cream.

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