Chipotle Chicken Chowder
By Chef David Dennis Batch size: 8 gallons 2-1/2 lbs Bacon – diced 1/2” thick 1/2 lb Butter 6 qts Yellow Onions – diced 1/4” thick 3 qts Celery – diced 1/4” thick 1/2 C Garlic – fresh minced 3 T Salt – Kosher 4 t White Pepper 6 Bay Leaves 9 qts Water 1 gal Milk - whole 1- 1/2 C Chicken Base 1 T Chili Powder 1 T Paprika 4-1/2 lbs Roux 2 gal Corn 2 gal Chicken Meat 1-1/2 gal Cream – manufactured 7 oz Chipotles – pureed Cook bacon until almost crisp, Add butter once melted add the onions and cook until sweet. Add celery and garlic cook for 2 minutes. Add liquid and spices. Bring to a simmer. Incorporate roux and simmer for 15 minutes. Add chicken and corn.
