Chicken and Corn Chowder

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

We’ll stand on our soapbox here and urge you to make this soup when fresh corn is available. It’s terrific with the taste and texture of fresh corn. Frozen corn is an acceptable substitute in the late fall and winter when a hearty bowl of chowder tastes great. Making homemade chicken stock is easier than you think and the taste is incomparably better than anything you can buy canned. We give you a recipe here for making your own.

Ingredients

	4	ears fresh corn or 3 cups frozen corn kernels
	1 to 1¼	lb. boneless, skinless chicken breasts
	1	rib celery with tops, cut into 2-inch lengths
	3	Tbsp. vegetable oil
	1	large yellow onion (about 12 ounces), peeled and diced
	1½	Tbsp. curry powder
	2	cups Chicken Stock or 1 can (16 ounces) low-sodium chicken broth
	4	medium red potatoes (about 2 pounds), peeled and cut into ½-inch dice
	5	sprigs fresh thyme or 1 teaspoon dried thyme
	1	bay leaf
	2	tsp. salt
	¼	tsp. freshly ground black pepper
	3	cups half-and-half (see Cook’s Notes)
	¼	cup minced fresh parsley
	¼	cup minced fresh cilantro (see Cook’s Notes)

Steps

Fill an 8- to 10-quart stockpot two-thirds full with water, cover, and bring to a boil. (The same pot will be used to make the soup.) Prepare corn by peeling back green husks and silk. Remove from corn and discard. Cut kernels from cob by standing ear upright on a cutting board. Using a sharp knife, cut downward along cob. Discard cobs and scoop kernels into a medium mixing bowl. Add corn to boiling water and cook for 2 minutes. Drain in a colander, rinse under cold water, and let drain completely. Rinse and dry stockpot.
In a 2½-quart saucepan, place chicken breasts, celery, and 1½ cups water. Bring to a simmer over medium heat, and poach chicken just until meat turns white throughout, or an instant-read thermometer registers 160°F when inserted in thickest part of meat, about 5 minutes. Remove chicken with a slotted spoon, and set aside. Strain poaching liquid into a 4-cup glass measure, and set aside.
In the stockpot, heat vegetable oil over medium heat for about 30 seconds. Add onion and sauté for 1 minute, then cover and cook for 5 minutes longer. (Lower heat if onion is browning.) Add curry powder and cook, stirring constantly, for 2 minutes. To reserved poaching liquid, add enough stock or broth to make 2½ cups of liquid. Add this liquid along with potatoes, thyme, bay leaf, salt, and pepper to onion mixture. Raise heat to medium high and cook soup until it begins to boil. Adjust heat so soup just simmers, and cook, covered, until potatoes are tender, 15 to 20 minutes.
Add half-and-half to soup and bring to a simmer. Cut chicken into ½-inch cubes. Add chicken, reserved corn or frozen corn, parsley, and cilantro and heat through. Ladle soup into warmed individual bowls or mugs.

Notes

To reduce fat, substitute 2 percent milk for the half-and-half, or use 1 1/2 cups milk and 1 1/2 cups half-and-half
Cilantro is an herb you either love or hate. If you don’t like the flavor, use a total of 1/2 cup minced fresh parsley.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.