Here it is! My crowd pleasing Chicken Corn Chowder recipe!!
Chicken Corn Chowder
Yield: About 9 quarts
18 cobs of corn (preferably sweet corn or Silver Queen)
1-1 1/4 pounds boneless skinless chicken breast
1 pound bacon of choice (except anything flavored), diced
4 large Russet potatoes, peeled and diced
1 small white or yellow onion, minced (add or decrease this to taste)
4-5 cloves of garlic, minced (add or decrease this to taste)
2 quarts of chicken stock
4 cups of heavy cream
4 cups of water
Salt and Pepper to taste
1. Remove corn from cobs with a sharp knife. Use the flat back of the knife to milk the cobs. Collect all corn and milk in a large mixing bowl. Set to the side.
2. Place chicken in a bowl with a few tablespoons of olive oil and salt and pepper. Let marinate for about 10 minutes.
3. While the chicken is marinating, dice the bacon, potatoes, onion and garlic. Place in separate bowls.
4. Place a heavy bottomed stock pot or dutch oven place all cubed bacon. Render the bacon on medium heat. When bacon is fully rendered and just crispy at the edges, remove from heat and drain on a paper towel.
5. Remove half of the bacon fat from the pan. Discard.
6. Brown onion and garlic in the remaining bacon fat. Add corn and potatoes to pot. Stir to fully incorporate.
7. Grill chicken. Once chicken is cooked through, let rest on cutting board for 10 minutes. Dice chicken and bacon finely. This can be done by hand or in a food processor.
8. Add chicken and bacon to the pot. Stir to fully incorporate.
9. Add all liquid ingredients. Cover and set to low temperature. Let cook for 3-4 hours. Season to taste.
See other recipe post: “Red Velvet Cupcakes.”