1 1/3 cups shortening
2 carrots, chopped
1 tablespoon garlic powder
1/4 teaspoon ground black pepper
1 pound whole milk
1 (15 ounce) can reduced-fat evaporated milk
1 (3 1/2 cups chicken broth)
1 (8 ounce) package frozen corn bread, thawed and drained with liquid removed
Preheat oven to 450 degrees F (230 degrees C).
In a saucepan, melt butter over medium high heat; stir in flour, chili powder, ground black pepper and whole milk. Add chicken broth and sprinkle with flour all at once. Immediately stir in chicken, dried corn bread, softened and saute until chicken is the desired tug-jilt heat (5 or 10 minutes). If butter is too dry, add water, broth or cream, an equal measure. Season to taste with red pepper flakes. Stir in corn bread. Cover, reduce heat to low and simmer 30 minutes, until thick, just covering. Serve warm.