I completely overlooked the fact that you’re supposed to run the corn through the food processor at some point. But it all worked out in the end. I also tossed in a few pinches of xanthan gum when it became clear that it wasn’t thickening up the way I wanted.
- 4 pieces of bacon, cooked and crumbled
- 2-4 Tbsp olive oil
- 1 small onion, diced
- 2 oz Baby Portabello mushrooms, diced
- 2 boneless skinless chicken breasts, cut into pieces
- 3 tbsp butter
- 2 tbsp flour
- 6 oz queso dip
- ½ cup milk
- 2 oz cheddar cheese, shredded
- 2 cans whole kernel corn, with liquid
- 2 cups chicken broth
- ½ diced hot cherry peppers
- ¼ tsp dill weed
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ½ paprika
- 2 Tbsp heavy cream
In oil, sautee, separately but in no particular order, the onion, mushroom, and chicken pieces, removing each and setting aside with the bacon. Retain any liquid that cooks out of anything.
Melt butter and whisk in the flour. Cook for about 3 minutes. I like to use an unbleached whole-wheat flour and a white truffle butter for this. The downside of unbleached flour is that it’s harder to gauge the right amount of cooking for the roux.
Stir in the queso, milk, and any liquids you got while cooking the other ingredients and bring to a boil. Reduce heat to medium low and add cheese, a little at a time. You’re going to reach your maximum thickness after this backs down from a boil, so keep that in mind as you add liquid later.
At this stage, I chucked everything in the fridge and waited until the next afternoon. I assume you can just push on. Add the corn, complete with the liquid, and stir it together. If, unlike me, you remember it, run one or both cans of corn through a food processor first. At this point, you can add all the ingredients I’ve been having you set aside (Bacon, chicken, mushrooms and onions). Add chicken broth until you reach the desired thickness. Bring to a simmer, stirring frequently.
Add the peppers, dill, celery seed, paprika, and cayenne and cook on low for at least an hour. Finish with some cream