Corn & Chicken Chowder

Serves: 8
Total Time: 30 min.

INGREDIENTS

6 fresh ears corn, shucked, kernels sliced off cobs, divided
4 T unsalted butter, divided
3 celery stalks, chopped
1 medium yellow onion, finely chopped
1 lb yukon gold potatoes, peeled and cubed
3 cloves garlic, minced
4 scallions, white and pale green parts sliced into rounds, and tops reserved for garnish
1 serrano chili, minced (optional)
6 c no salt/low salt chicken stock
meat of one whole roasted chicken, pulled off the bone and coarsely shredded
1/2 c heavy cream
2 1/2 t salt, divided, plus more to taste
1/2 t fresh ground black pepper

Preparation:

Heat a large stockpot over medium high heat for two minutes. Swirl in 2 T butter and then add onions, celery and 1 t salt. Cook, stirring frequently, until vegetables become translucent and begin to caramelize (about 8 minutes.) Add potatoes, serrano chili, sliced scallions, and garlic to pot and sauté for 2 minutes, stirring frequently. Next, add stock, pulled chicken and kernels from 4 ears of corn (roughly 3 c) to pot and bring to a boil.

In the meantime, melt remaining 2 T butter over medium high heat in a small saucepan. Add remaining corn kernels (should be roughly 1 1/2 c corn) and 1/2 t salt and sauté for 2 minutes. Add 1/4 c water to pot and cook until corn brightens in color and mixture thickens slightly, about 5 minutes. Remove from heat and allow to cool for 10 minutes, then purée corn mixture in a blender. Add puréed corn to stock pot, then reduce heat to simmer, cover and cook for half an hour. 

Remove from heat. Stir in heavy cream and taste for seasoning, before adding remaining 1 t salt and 1/2 t pepper. To serve, slice remaining scallion tops, ladle hot chowder into bowls and garnish with sliced scallions.