1/2 cup all-purpose flour
1/2 cup unsalted Grassland
2 cups shredded chicken
1/2 bunch minced fresh cilantro
4 cups of chicken broth
1 cup of black beans
2 cups of fresh or frozen corn
1/4 teaspoon of cumin
1/8 cup minced garlic
5 stalks celery, diced
1 large onion, diced
1 large carrot, diced finely
1/4 cup of olive oil
2 cups of half-and-half
Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion and garlic into hot butter until slightly softened, about 2 minutes.
Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily.
Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir corn, beans, chicken, and 3 cups of chicken broth in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, cilantro, cumin, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer for 15-20 minutes.
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