This recipe comes straight out of Rachael Ray Magazine’s July/August 2012 issue. I made it for my hubby and mom (and Violet) earlier this week and there were rave reviews all around the table.
Creamy Chicken & Corn Chowder
4 skinless, boneless chicken breasts (about 1 lb.)
extra virgin olive oil, for drizzling
salt and pepper
3 T. butter
1 onion, finely chopped
1 lb. yukon gold potatoes, cut into ½-inch cubes
1 container (32 oz.) chicken broth
4 large ears corn, husked
1 cup milk
½ lb. crusty bread, cut into 1-inch cubes
1 pinch cayenne
1. Preheat a grill or grill pan to medium. Drizzle the chicken with EVOO; season with salt and pepper. Place on the grill or grill pan and cook, flipping once, until just firm, about 8 minutes. Transfer the chicken to a plate; shred or cut into cubes.
2. In a soup pot, melt 2 T. butter over medium heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the potatoes, broth and ½ tsp. salt. Bring to a boil; cover, lower the heat and simmer until tender, 10 minutes. Remove from the heat; using an immersion blender, puree about half of the potatoes to thicken the soup.
3. Meanwhile, cut the kernels from the cobs into a bowl, then scrape down the cobs to extract any corn “milk” into the bowl. Stir the corn and its milk into the pot. Add the chicken and milk, return to medium heat and cook, stirring, until heated through, 10 minutes.
4. In a nonstick skillet, melt the remaining 1 T. butter over medium-low heat. Add the bread and toss. Season with salt and the cayenne. Toast until golden, about 10 minutes. Serve on top of the chowder.
When I invited my mother over for dinner and told her what was on the menu her reply was, “So, soup.” Considering the temperature outside was 100 degrees, I don’t blame her for her hesitancy. However, I think any day is a good day for soup (especially if you have air-conditioning!). I will say this much: Mom sure was glad she accepted the dinner invitation!