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Chicken Corn Chowder
A real family favorite, and it only improves as a leftover. It also holds up well if you freeze it for later use. I highly recommend using fresh corn kernels in this recipe. It's not difficult to cut the kernels from the cob. I use a large bowl with a small colander placed upside down within the bowl, as it helps hold each ear of corn in place. Then, I cut down each side of the ear of corn, being sure to get as close to the cob as possible, so as to remove each kernel, and the milky juice of each kernel, as that imparts so much flavor to the soup. Ingredients
- 2 Tbsp butter
- 2 large leeks, mostly white parts, finely chopped
- 3 large carrots, diced
- 2 stalks celery, with leaves, diced
- 2 large potatoes, peeled and cubed
- 4 ears of fresh sweet corn kernels (you can use frozen but the taste won't be the same)
- 4 cups chicken stock
- several good grinds of black pepper
- 1/2 tsp sugar
- 1 cup cooked, diced chicken
- 1/2 tsp dried sweet marjoram
- 1/2 cup light cream
Directions
- Process half the sweet corn kernels in a food processor, âtil they are a course paste (do not puree), reserve the other half as is, to add much later in the cooking process). In a large saucepan, melt the butter over low to moderate heat. Add the leeks and carrots and sauté slowly, stirring occasionally, until the leeks are wilted, about 10 minutes. Stir in the celery and the potato and continue to sauté, stirring occasionally, for another 5 minutes.
- To the sautéd vegetables add the processed corn, the stock, the pepper, sugar and marjoram. Bring to a simmer then lower the heat and cook for about 20 minutes, until potatoes and carrots are tender. Stir in the remaining corn kernels and the chicken, bring back to a simmer and cook over low heat for 10 minutes Then add the cream, and stir for 5 minutes or less (you want the soup to be hot).
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