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Chicken & Corn Chowder

BluesnBBQBluesnBBQ Posts: 615
edited 8:21AM in EggHead Forum
I made chicken and corn chowder last night and it turned out great. I kind of threw together a recipe from ones I've read online and suggestions I got here (thanks to those who replied here and emailed me).[p]I started out by removing the husks and silk from four ears of sweet corn and grilling them direct. My goal was to get them nicely charred on the outside. I grilled them at around 300, mainly with the dome open, for just a few minutes. Then I took them off and put them aside.[p]Next grilled three boneless, skinless chicken breasts. I used a simple rub of just salt, pepper and garlic powder. These I cooked just a few minutes a side at around 350-400, just to get them some nice searing and flavor.[p]Then I cooked 4 slices of bacon in a large pot at medium heat (on the stove - that's where the rest of the cooking took place). While the bacon was rendering I chopped one onion and one red bell pepper. I removed the bacon and cooked the vegetables in the bacon fat. While that was cooking, I peeled and cubed three baking potatoes. I also removed all of the corn from the cobs with a knife. I added the potatoes to the onion and pepper and let it cook a few minutes, mainly to absorb some of the flavor. I added the corn and enough chicken brother to cover everything. I cut up the chicken, added that, some more broth, a bay leaf and a pinch of thyme.[p]I brought that to a boil, lowered the heat, covered it and let it simmer for about 20-30 minutes. I tasted it a couple of times and only added a little salt and pepper.[p]When I was ready to eat I stirred in a half pint of heavy cream and added the reserved (and crumbled) bacon. It was a nice, hearty soup, and I bet reheated tonight leftovers will be even better. It had a nice smokey taste, but I don't know if that was from the grilled chicken and corn or the bacon.[p]I think next time I'll add some celery and maybe other vegetables. There are all kinds of possibilities with this kind of soup.

Comments

  • BurntRawBurntRaw Posts: 565
    BluesnBBQ,[p]That sounds outstanding!

  • billtbillt Posts: 225
    BluesnBBQ,
    thanks for the update and i am very glad you liked it. i make 2.5 gallons of soup per week during the cold weather [south east PA]. your soup will be even better tonight, let me know if you want any more ideas .. i have opinions on many things, even things i know nothing about :< }
    bill

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