Roasted Corn Chowder with Shredded Chicken

Here's a soup that is so awesome! You can make corn chowder several different ways. This time I chose to make a blended corn chowder with shredded chicken and topped with some roasted corn. Another great option is non-blended where you have a lot more roasted corn kernels and chunks of potato, bell pepper and onion. Either way, this is a great way to enjoy sweet summer corn.

Ingredients:
1 poached and shredded chicken breast

2 tablespoon butter

1 cup rough chopped onion

1/2 medium chopped green bell pepper
1 cup chopped celery

2 garlic cloves

1/4 cup dry white wine

2 tablespoons cooked bacon bits

1/4 teaspoons dried basil

1/2 teaspoon salt

1/2 teaspoon ground white pepper

1/4 teaspoon dried thyme leaves

2 teaspoons Worcestershire sauce

3 cups roasted corn kernels

3 cups rough chop pealed potatoes

1 1/2 quarts chicken stock

1 Cup whole milk

1 - 2 tablespoons Wondra flour

Preparation:

To roast the corn, I simply take the corn still in the husk and put on the barbeque for about 20 minutes on medium high heat turning every 5 minutes or so. The corn husk will get black and burnt which is fine, but the corn inside will be deep golden brown and charred in some areas.

When the corn is done, let cool and then cut off the kernels. Next take the back of your chef's knife and scrape down the corn cob to get all the great pulp and corn milk.
 

To start the chowder, heat the butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.

Pour in the white wine and add the bacon, basil, white pepper, thyme, and Worcestershire sauce.

Next, add the corn, potatoes and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer 10 minutes for the potato's to cook.

When the soup is done, carefully transfer to a blender and blend until silky smooth. You may need to do this in 2 batches. Pour the soup back into the stock pot and bring to simmer.

While the soup is simmering, whisk the flour into the milk and add to soup, this will give some extra thickness to the soup.

To serve, ladle some soup into a bowl. Add some shredded chicken and roasted corn kernels. Garnish with chopped Italian parsley.

Serve this chowder with my Garlic Caesar Salad:
Garlic Caesar Salad