1. Heat 2 tbsp chicken fat or butter in a large sauté pan set over medium heat until hot. 2. Increase heat to medium-high and add celery, carrot, onion, green pepper and red pepper. 3. Cook until onion is tender. 4. Stir in corn, mushrooms and jalapeno. 5. Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently. 6. Remove from heat. 7. Bring broth to boil in an 8-quart stock pot. 8. While broth is heating up, heat 1/2 cup plus 2 tbsp butter in a skillet set over medium heat until hot; stir in flour. 9. Cook over low heat 2 minutes stirring constantly — do not brown. 10. Stir butter and flour mixture into broth. Simmer until slightly thickened, whisking to prevent lumps. 11. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. 12. Bring to a simmer, stirring occasionally. 13. Add chicken, rice and whipping cream. 14. Cook just until heated through. 15. Serve topped with toasted almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
