This chowder is a great way to use the abundance of fresh corn on the cob this time of year - if you have air conditioning, that is. If not, you might want to file it away for winter, and just use frozen corn instead. I like to use fresh corn, cut off the cob, and only cook it for a few minutes. This way, it still has a nice crispness to it, and retains its lovely, dog-days-of-summer flavor. The cream can be left out totally, making this a lighter soup.
Creamy Chicken and Corn Chowder
6 slices of bacon, sliced into 1/4" slices
1 large white onion, medium dice
4 cloves garlic, crushed
1/4 - 1/2 poblano chili, depending on desired heat level, small dice (seeds and ribs removed)
6 cups chicken or vegetable stock, or a combination of both
salt and pepper
1 pound red or Yukon Gold potato, skin on, and cut into 1" chunks
6 ears sweet corn, kernels cut off and cobs "milked"* - keep 3 cobs
2 large leftover chicken breasts (I just buy a rotisserie chicken and pull the meat)
1 cup half and half
6 ounces good quality, sharp Cheddar Cheese, grated - keep a handful aside for garnishing
Cayenne pepper (optional)
Place the bacon in a large (6-8 quart) stock pot and cook over medium heat until the bacon is crisp. Remove the bacon with a slotted spoon and place it on paper towels to drain, and set aside. Place the onion, garlic, and chili pepper into the pot with the bacon fat and cook until soft, about 5-7 minutes. You don't really want the onion or garlic to brown, so if they begin to, turn the heat down. When the onions are translucent, add the chicken stock and turn the heat up to medium-high, bringing the stock to a simmer. Salt liberally. Add the potatoes and the 3 empty corn cobs (they impart a nice flavor). Cook for about 15 minutes, depending on the size of your potato chunks. When the potatoes are soft, remove the cobs carefully; add the corn and chicken and cook for about 3 minutes. Add the cream and bring to just about a simmer to heat through and then stir in the cheddar cheese. Taste to adjust the seasoning and sprinkle with salt and pepper, as needed. Server in bowls with a little of the reserved cheddar and a small handful of the bacon pieces, and a pinch of cayenne pepper, if desired.
*To cut corn off the cob, use a very sharp knife and place the cob point side down on a cutting board. Only cut off the top half of the kernels. After the kernels have been removed, slide the back of your knife firmly down the cob, releasing the sweet milk.
