Chicken and Corn Chowder

I bet a lot of you are craving a hearty chowder about now. Did you happen to freeze any corn this summer? Well, then you're in luck. I hope you enjoy this.

Ingredients: (Poached chicken and chicken broth)

• 1 large (5-6 pounds) chicken
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 carrot,chopped
• 2 cloves garlic, minced
• 1 tsp. thyme
• 1 teaspoon black peppercorns, fresh ground or crushed
• 1Tbl. sea salt

Directions:

1. Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and salt in a large pot.
2. Add water to cover, at least 3 quarts.
3. Bring the water to a simmer.
4. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes.
5. Drain the chicken reserving the broth.
6. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder.
7. Measure out 1 1/2 quarts of the broth and reserve for the chowder.
8. Freeze or refrigerate any remaining broth until needed for another purpose.

The chowder

Ingredients:

• 1/2 pound thick bacon, diced
• 1 tablespoon extra-virgin olive oil
• 5 stalks celery, diced
• 2 medium Spanish onions, diced
• 4 medium red potatoes, diced
• 3 cups fresh, or frozen corn, removed from the cob
• 1 to 2 teaspoons fresh, or dry, thyme leaves
• 1 dried cayenne pepper
• Chicken, chopped to 1/2 " pieces
• 1&1/2 qt. chicken broth
  
• 3 cups heavy cream
• Freshly ground black pepper

Directions:

1. Heat the bacon and olive oil in a large pot over medium heat.
2. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes.
3. Add the celery and onions.
4. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes.
5. Add the potatoes, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
6. Add the chicken broth to the pot and bring the broth to a simmer over medium-high heat.
7. Turn down the heat and simmer, low, until potatoes are tender, about 10 minutes.
8. Add the cream, corn, and reserved chicken.
9. Return the chowder to a simmer, then immediately reduce to lowest possible heat.
10. Season to taste with salt and pepper.
11. Ladle into warm bowls and serve.

Several garnishes are appropriate:

• Strips of roasted red pepper
• Chopped, fresh parsley
• Crumbled bacon
• Minced, fresh dill
• Green onion (green part only), sliced very thin on diagonal

Yield:
16 servings