Dish off the Block: Grilled corn and chicken chowder

Thu, 10/03/2019 - 6:15pm
Category: 

The fall weather is here. Sweater weather, cool nights, long walks on a quiet beach, early sunsets, and comfort food! There is nothing quite like the smell of soup on the stove with a fire crackling in the fire place. Try my twist on chicken chowder with pops of sweetness from grilled corn, a touch of heat from jalapeno pepper, and a smoky finish from smoked Gouda cheese. Hearty and delicious in every creamy bite.

Grilled corn and chicken chowder with roasted red pepper and a smoky gouda finish

2 large chicken breasts, bone-in and skin on (about 2.5 to 3 pounds)

3 tsp. salt

3 tsp. black pepper

¼ cup olive oil

1 large onion, chopped

3 celery ribs, chopped (about 2 cups)

1 jalapeno, chopped

¼ cup flour

8 cups chicken stock

1 lb. baby potatoes, cut into quarters — about 1” pieces (I like to use the tri-color potatoes, but any combo will work)

8 ears corn, husks and silks removed

1 large red bell pepper

2 cups light cream

1 cup smoked gouda cheese, shredded (plus more for garnish)

½ cup scallions, chopped

Season the chicken breasts on both sides with 1 tsp. each of the salt and pepper.

Heat the olive oil in a large Dutch oven or stock pot over medium high heat.  Add the chicken breasts, skin-side down and sear on all sides until golden, about 6 minutes. Chicken will not be cooked through.

Add the onion, celery, and jalapeño to the pot and stir cooking until vegetables are soft and fragrant. Stir in the flour and cook for 1 minute. Add the chicken stock to the pot, cover, reduce the heat to low, and cook for 1 hour. 

Remove the chicken from the pot and set aside to cool.  Skim any fat or foam off the top of the stock.  Bring the stock back to a low boil and add the potatoes and cook until just tender, about 15 minutes.  Continue to skim any excess fat or foam from the top of the stock.

While the potatoes bubble away, heat your grill to medium high heat. Place your corn and red pepper on the hot grill and cover. Cook for 30 minutes, turning every ten minutes until corn is lightly charred and pepper skin is black. Remove from the grill and let cool.

When the red pepper is cool enough to handle, remove the charred skin under running water (it will peel off easily).  Remove the stem and seeds inside and then chop the pepper into ½” pieces.  Add them to the pot.  

Cut the corn kernels off each cob (quick tip – do this holding the corn inside a large bowl and kernels will not fly all over the place). Add the corn to the chowder.

Remove the skin from the chicken breasts and shred all of the meat off the bones and add to the pot…. It’s getting good now, right??? Season with 1 teaspoon each of the salt and pepper.

Add the light cream and the cheese to the pot and stir until the cheese is melted. Test for seasoning and use as much of the remaining tsp. each of salt and pepper as needed.

Serve hot garnished with scallions and a sprinkle of shredded gouda cheese.

For more of Pam’s recipes visit her blog at https://www.dishofftheblock.com.