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Corn and Chicken Chowder


Soups and Salads


Recipe from Susan Nye's Around the Table



Number of Servings

Serves 10-12


8 ears corn (6 to 8 cups kernels)
1 to 1 1/2 lbs. boneless, skinless chicken breast
2 to 3 oz. bacon, diced
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
1/2 c. dry white wine
4 to 6 c. chicken stock
4 c. corn stock (recipe follows), or add additional chicken stock
2 med. red skinned potatoes, cut in bite-sized pieces
1 T. hot sauce (or to taste)
1 T. fresh, chopped sage
3 to 4 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper to taste
Garnish: fresh, chopped parsley

Preparation - Directions

Cut kernels off the cobs and set aside. Use cobs to make corn stock.

In a soup kettle over medium heat, cook the bacon until crispy. Remove bacon from the pot and drain on paper towels.

Leaving just enough to coat the bottom of the pot, pour off any extra bacon fat. Add onion, celery, carrots and hot sauce and cook, stirring from time to time for about 10 minutes.

Add corn stock, chicken stock, wine, chicken, potato and sage to the pot. Tie the bay leaf and thyme together with kitchen string; add it to the pot. Bring the chowder to a boil over medium-high heat and reduce to low. Simmer for 20 to 30 minutes or until vegetables are tender and chicken is cooked through.

Remove chicken from pot and let it cool.

Add corn to the chowder and simmer for 2 to 3 minutes more. Being careful to avoid the bay leaf-thyme bundle, transfer about 2 cups of vegetables and broth to a blender or food processor and puree. Return the pureed chowder to the kettle.

When the chicken is cool enough to handle, shred or cut it into bite-sized pieces and add it back to the chowder. Season with the chowder with salt and pepper, cool to room temperature and then refrigerate the chowder for several hours or overnight to mix and meld the flavors.

Reheat slowly until steaming. Remove the bay leaf-thyme bundle and serve garnished with chopped parsley.

For a richer, creamier chowder add 1/2 to 1 cup of half & half when you add the chicken back to the pot.

In the dead of winter when fresh corn is nothing more than a fond memory, make this chowder with frozen shoepeg corn and the leftover corn stock you’ve stowed in your freezer.

Corn Stock
Corn stock will give your chowder a cornier taste but if you don’t have time or inclination to make it, just add more chicken stock.
Makes about 3 quarts

8 corn cobs
2 carrots, quartered
2 stalks celery, quartered
1 onion, quartered
3 to 4 sprigs thyme
1 bay leaf
Sea salt and freshly ground pepper to taste

Snap corn cobs in half. Fill large pot with 4 quarts water. Add corn cobs, onion, celery, carrot and herbs and season with salt and pepper. Bring everything to a boil, reduce the heat to low, cover and simmer for 1 hour. Cool stock to room temperature, strain and discard the solids. Refrigerate until ready to use.

Store extra corn stock in plastic containers or freezer bags and freeze until you have a hankering for another corn chowder.
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