Chicken and Fresh Corn Chowder
It is peaches and cream corn season, oh yes it is! I also have potato broth in the freezer for stock, which is ideal for chowder. Since the chicken is boiled, it will contribute to the flavours; recommend an organic chicken for this one because the taste is so much better than the $5 broilers you can get on sale:
- 12 oz chicken breast or thigh, skinless, boneless
- 4 fresh corn ears
- 4 cups low-sodium chicken broth
- 1 large potato, finely cubed
- 1 small green pepper, chopped
- 1 cup milk
- In Dutch oven or large pot, add chicken, corn, broth and potato. Bring to a boil, reduce heat to simmer, covered, for 10-12 minutes, or until chicken is no longer pink (170F for breasts, 180 for thighs).
- Using tongs, transfer chicken and corn to cutting board. Use a masher to break up the remaining potato chunks – this will thicken the soup.
- Add ¼ cup green pepper to the mixture, stir in milk. Continue to cook on low heat, stirring occasionally.
- Using two forks, shred the chicken and return to the pot. Using a clean towel to hold the corn, cut kernels from the cobs, slicing downward with a SHARP knife. Discard cobs and add kernels to the pot. Heat through and season with salt and pepper.
- Spoon chowder into bowls. Sprinkle with remaining green pepper and a pinch of crushed red pepper flakes to garnish. Serves 4.
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