ELOTE CHICKEN CHOWDER

Steps:

• 1. In a medium bowl, cut 3 TBSP butter into the flour and set aside. (small lumps are OK)
• 2. In a separate bowl, mix together the mayonnaise and sour cream, 1 TBSP Cilantro and lime juice, set aside.
• 3. In a 4½-quart stock pot or Dutch oven, heat 2 TBSP bacon grease or butter over medium heat, add the onion and jalapeno and cook until onion is just starting to soften (2-3 minutes).
• 4. Add celery, bell pepper and 1 TBSP fiesta spice blend and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return pot to stove.
• 5. In the same pot, add the chicken, 1 TBSP fiesta spice blend and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes). Add chicken to the bowl of vegetables, try to keep some juice in the pot, and return pot to stove.
• 6. Turn the heat down to medium low and add the butter and flour mixture. Heat and stir to keep it from sticking, and drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn heat back up once you've added about half the stock.
• 7. Once the stock is fully incorporated, add back the chicken and vegetables. Add the corn, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle and celery salt. Heat to a boil, then reduce heat and let simmer stirring constantly for about 5 minutes.
• 8. Slowly stir in the half and half and tomatoes and return to a boil. Simmer another 5 minutes.
• 9. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
• 10. Add remaining cilantro and salt and pepper to taste, stir again and serve hot.