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The Blotter is proud to present the first in a series of Recipes by our old friend / fiend Tad “Dare” Semsel, a Professional Chef lurking in the wilds of Athens, Ohio (and distributing us up there too).

Hello!  I  am Chef Thaddeus Semsel.  I have been cooking for thirty years and recently have discovered the pleasures of back surgery! In order to pass the time I have decided to share some of my culinary knowledge while I recover.  I would like to share some of my recipes as well as my sense of humor with all ya’ll if you will have me.  This a just a simple recipe for a roast chicken and corn chowder, hope you like it, if your a vegan forget it.
ROAST CHICKEN CORN CHOWDER
FOR THE CHICKEN
4 lbs chicken thighs
1/4 cup truffle infused olive oil (get the good stuff folks life is for living)
salt and pepper to taste
1 teaspoon garlic powder
1 tablespoon paprika 1/4 cup lemon juice
Combine the marinade in a mixer, finishing slowly with the oil.  Marinate the chicken overnight in a well sealed freezer bag.  The following day roast the chicken at 350 in a roasting pan until golden brown with the meat falling off the bone.  Remove the chicken from the pan, strain, and return juices to the pan with a small amount of sherry.  Set the pan aside and reserve for roasting the corn.
FOR THE CORN
4 Cups fresh whole kernel corn
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon paprika
Reserved drippings from the chicken
Mix everything together in the same pan that you roasted the chicken in and roast the corn at 350 until slightly caramel in color.  Remove from heat and then shred the chicken, removing the skin and bones, and add to the corn mixture.  Set Aside.
FOR THE SOUP STOCK
1 Cup Diced Onion
! Cup Diced Celery
2 Cups Diced red Potatoes
1/4 cup minced garlic
1/2 cup butter
1/2 cup flour
salt and pepper to taste
4 cups chicken stock
4 cups heavy cream
1/2 cup diced bacon
1/2 cup sherry
Saute the bacon and slowly add the the vegetables and sherry.  Let the liquid cook down then add the butter and flour to make a roux.  Once the roux is a blond consistency (about three minutes) add the chicken, corn mixture, the cream and the stock and let simmer for at least one hour.  Season to your liking, personally i like to serve this soup over fresh baked bread with hot sauce.  Keep in mind that you can make extra roux, as it has a long shelf life in the fridge, and you can always add more throughout the cooking process if you feel that the soup is too thin.  It’s just equal parts of fat and flour.  The longer you cook it however, will change its appearance and flavor, this recipe calls for a blond roux, so don’t overdo it.
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