Chicken Corn Chowder

This is a very hearty rich flavored soup. The bacon, potatoes, corn, and marinated chicken blend into a beautifully balanced soup. If you don’t want to grill the chicken or roast the corn to save time, you can go straight into the soup with diced up chicken and shaved corn and the soup will still be good. You will get a more flavorful soup if you cook the chicken and corn separately because you are adding the charred and roasted flavors to your final product.

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Ingredients

Marinated Chicken

• Chicken Thighs, boneless skinless 8 ea

• Dijon Mustard 1 T

• Honey 1 tsp

• Roasted Garlic Oil 2 T

• Tapatio (or similar hot sauce) 1 tsp

• Salt 1 tsp

• Pepper 1/2 tsp

Method of Procedure

1. Combine all ingredients and marinate the chicken thighs overnight.

Soup

• Bacon, diced 1 cup

• Corn 8 ea

• Onion, diced 1 large

• Thyme, fresh 1 T

• Red Potatoes, cubed 4 medium

• Heavy Cream 2 cups

• Sherry Vinegar 1 T

• Butter 1/4 cup

• Flour 1/2 cup

• Crushed Red Pepper 1 tsp

• Chicken Stock 4 Qt

• Bay Leaves 2 ea

• Salt & Pepper to taste

Garnish

Chives or parsley chopped

Method of Procedure

1. Grill the chicken to get hard marks and let cool. Cube the chicken and reserve.

2. Preheat oven to 350 degrees. Shuck the corn and toss with oil, salt, and pepper. Place the corn on a sheet tray and roast until done, around 20 minutes. Once cooled use a mandolin if you have one (or knife) to shave off the kernels then use the flat of your knife to remove all the remaining corn milk and kernels.

3. Small dice the bacon and in a soup pot, cook on a low heat to render the fat out of the bacon. Once crispy remove the bacon and strain, saving the fat and bacon separately.

4. Return the bacon fat to the soup pot and add the butter. Once melted add the onions and thyme and cook until tender.

5. Add crushed red pepper, and flour and cook for around 15 minutes on low heat while stirring.

6. Add chicken stock, cream, sherry vinegar, and bay leaves. Simmer for 15 minutes until liquid has thickened the roux. Add diced chicken, corn, and potatoes.

7. Simmer for around 2 hours until potatoes are tender. Add cooked bacon. Season with salt and pepper.

8. Ladle into soup bowl and garnish with parsley or chives.