Chicken Corn Chowder

Perfect Supper for a Cold and Rainy Late Summer Day

Had some left over delicious silver queen corn that I bought from Silverton Farms in Toms River.  It is a food that makes late summer at the Jersey Shore such a great place to be.  

The rains have been coming down all day and the temperature has been dipping so I decided to put together a simple chicken corn chowder.  Turned out pretty great.  Here is the recipe.

Chicken Corn Chowder

4 or 5 ears of corn

4 thick strips of bacon

1 large onion

1 T butter

4 cups of water

4 cups of chicken stock

4 - 6 medium potatoes, cubed

2 chicken breasts, cooked and shredded or 2-4 cups left over chicken

cayenne pepper

1 block of cream cheese

salt

pepper

Cook the corn until done 4-8 minutes.  Run under cold water until you can handle the ear.  Cut the corn off the ears and scrape down ears. Put the corn kernels and stripped ears aside.

Render the bacon.  Put aside 2 tablespoons of bacon fat.  Cut up the cooked bacon and put aside.

Dice onion.  Saute in 2 T of bacon fat and 1 T of butter in a soup pot.

Pour 4 cups of water and four cups of chicken stock into the onions.

Put stripped corn cobs into the pot and boil gently for about 1 half hour.

Add the potatoes and cook until just soft to a fork.  Take out about a cup of potatoes and mash with a fork. Add back into the pot and continue to cook gently.  Add chicken, corn kernels and bacon, a pinch or so of cayenne.  Cook for about a half hour.

Add the block of cream cheese and mix it into the soup until it is completely incorporated.

Season with salt and pepper to taste.

Very tasty.  Even better the second day.