Classic Corn Chowder
Ok so, you want to make a Corn Chowder. First, you must gather all of the ingredients. The method I use to cook is prep as much as you can, once a protein is on the fire you can not go back.
This recipe is separated into two parts. The chicken and the soup.
Chicken Prep:
Start in a medium-sized pan, turn the heat to medium-high. Once heated add 1 pound of the chicken breasts, season appropriately, and cook thoroughly.
*if you need a trick to cooking chicken faster here's what you do*
Slap down chicken on ripping hot skillet, let the chicken sit for a few minutes. Then cover it. Covering the chicken creates steam and that steam can cook the inside of the chicken.
Once it is covered, add a splash of water to the covered pan and watch as you smell every spice and season on that chicken. Cover this again and let it cook. This isn’t a science its another method to cook the food.
Once cooked set aside to rest.
Leave the pan on high for the chicken thigh. Place chicken thigh skin side down, do not move until the skin is crispy. Flip the chicken, cover, and let it cook.
Soup Prep:
Making soup is pretty easy. Every good soup worth a damn starts with the holy trinity of soups. Celery, Carrots, and Onion. Dice these into small pieces. Crack your garlic and add a lot of it.
Cut off the kernels to the corn expect for 1. Leave that last corn whole, then cut into 2-inch pieces.
Cook Time:
Soups are all about the assembly. This is a forgiving soup because it takes time for all the elements to cook and blend.
First in a large pot, turn heat to medium-high, when hot add butter when the butter foams add your cut corn. Stir this around until you smell the sweetness of the corn, or before the corn turns soft (2 minutes).
Remove corn, and replace it with onion.
Cook this onion until lightly translucent, then add carrot and celery, stirring thoroughly to mix all elements. Once combined add cracked garlic, and seasonings.
Stir to combine.
Once combined this is when we the flour and cornstarch, stir these until they both blend in with the vegetables.
Now we add our liquids. Start with the vegetable broth, then water. Cover this and wait until a slight simmer or a slight gurgle. This is when you add all of your chicken to the pot and add your whole cut ears of corn. Mix this around and stir.
Wait until the mixture starts to bubble up and then we add the heavy cream. Mix this and stir this constantly. Crack pepper and salt to taste. Let this sit covered for at least 30 mins to an hour on medium-low stirring occasionally to fully integrate the mixture.
Once done, open the pot, get some bread, its time to eat.
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