The season is shifting here in Alaska and that means soups, stews and chowders are on the menu. Here’s a delicious chowder that uses the entire ear of corn to create a stock that sweetens and enhances the overall flavor. After adding peas to the mix I realized I had made something that was an awful lot like chicken pot pie, so I decided to name it as such.
- 4 fresh corn cobs
- 4 cups water
- 2 strips bacon, chopped fine
- 1 tablespoon butter (optional)
- 1/2 onion, chopped fine
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 sprigs fresh thyme
- salt and pepper to taste
- 4 cups chicken stock
- 1 russet potato, cubed
- 1/2 cup water
- 3 tablespoons flour
- 1.5 cups leftover chicken, cubed
- 1 cup frozen peas
- cream or evaporated milk, for serving
Cut the kernels off the cobs and reserve for later. Place the cobs in a pot with 4 cups water. Cover and bring to a boil. Turn down heat and simmer for 45 minutes. Discard cobs and reserve remaining stock, which should have reduced to about 2.5 cups.
In a medium Dutch oven, cook the bacon over medium-high heat. If the bacon doesn’t render enough fat, add the butter. When bacon is cooked through, add the onion, carrot, celery, thyme and reserved corn. Coat with the bacon fat and cook until onions are soft and transluscent, about 5 minutes.
Add the corn stock, chicken stock, and salt and pepper to taste. Simmer for 20 minutes. Add cubed potato and simmer for 15 minutes or until potatoes are cooked through.
In a liquid measuring cup, combine the 1/2 cup water and flour. Ladle in about 1.5 cups of soup, including the potatoes and veggies, and blend with an immersion blender. Return this mixture to the pot. Add the chicken and frozen peas and simmer until peas are cooked through and the chowder has thickened. You could also add a drained can of white beans at this point if you’d like.
Remove from heat and serve into bowls topped with cream or evaporated milk.