Recipe: Roasted Corn and Chicken Chowder

It’s 2013 and I spent all day yesterday trying to write some kind of year end/beginning piece but it never really formed in my head as something cohesive and enjoyable to read. Blogs are inherently self indulgent but good blogs are not too self indulgent so I will just give you guys an awesome recipe for a soup since it’s bloody cold out today.

This is a super easy recipe that you don’t really need to do a ton of work on. It’s kind of a great soup to throw into a slow cooker and leave on its own all day. You can even make this an easier recipe by going to your local super market, buying a roasted chicken pre made and using the chicken for the soup(if you are running short on time). What’s great in this is the amount of half and half used it pretty small for how creamy the soup will be. This is done with the use of the russet potato which will release it’s starch and give the soup more body without the need for lots of dairy.

Ingredients:

1 large onion(diced)

5 chicken thighs (cooked and shredded) or 3 cups of pre-cooked rotisserie chicken.

2 heads of corn on the cob*

1 Poblano Pepper**(Cut into thin strips)

1.5 cups Monterey Jack cheese(shredded)

1 clove garlic(finely diced)

1 medium russett potato diced.

1 cup of half and half

4 cups of chicken stock

1 tbs Cumin

Sea Salt

Black Pepper

1tbs Chili Powder

Directions: In a large pot or slow cooker add your onions and sweat them until translucent, then add your garlic. Then add your chicken and corn along with your spices. Add your potatoes and allow them to release their starch and take on the flavours of the contents of the pot. Then add your stock and bring to a boil while stirring. Add your half and half and bring the heat down to a simmer. Simmer the soup for as long as needed but no less than 90 minutes. This will integrate the flavours as well as reduce the soup down a bit. The soup should be a thicker texture like a normal clam chowder so reduce or add stock as needed.

Serving: Ladle your soup into bowls and top with the roasted poblanos(which have been in the fridge) and shredded cheese. This will add a cool yet spicy element to the hot soup. It’s a very interesting play on temperature as well as spice.

 

*For best effect put on your coat and cook them on the bbq to get some nice char on the corn, then cut the corn off the cob. It will bring a huge amount of depth of flavour to the soup.

**For best effect blister the pepper on a grill, removed the skin and deseed/remove the core.