Servings: 8

Time: 1 hour 30 minutes

INGREDIENTS

CHICKEN

• 1 3/4 lbs. boneless skinless chicken thighs
• 1 Tbsp. salt
• 1 tsp. black pepper

BASE

• 1 Tbsp. unsalted butter
• 1 yellow onion
• 2 celery stalks
• 2 carrots
• 1 tsp. salt

SOUP

• 1 lb. Yukon gold potatoes
• 5 cups chicken stock
• 2 1/2 cups fresh or frozen sweet corn kernels (thawed if frozen)
• 1/2 can creamed corn (optional)
• 1 cup half and half
• 1 cup heavy cream
• 4 Tbsp. cornstarch
• 1 Tbsp. salt
• 1 tsp. pepper
• Juice from one lemon

GARNISH

• 1/4 bunch parsley, finely chopped
• Crusty bread or oyster crackers for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Place tinfoil or a silicone baking mat on a baking sheet or spray a thin layer of cooking oil on the baking sheet to prevent sticking.
3. Season both sides of chicken thighs with salt and pepper and place them on the prepared baking sheet.
4. Roast the chicken on a baking sheet for 12–15 minutes until it reaches an internal temperature of 165°F. After the chicken is cooked, let it rest for about 10 minutes before dicing it into bite-sized pieces.
5. While the chicken roasts, peel the carrots and cut the onion, celery, and carrots into 1/4-inch chunks. Cut the potatoes into 1-inch chunks.
6. In a medium-sized pot, melt butter over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Then, add the carrots and celery to the pot and sauté for another 3–5 minutes.
7. Pour in chicken stock, half and half, and heavy cream. Bring the mixture to a simmer.
8. Add the diced potatoes and creamed corn (if using). If using frozen corn, add it now to prevent it from getting too soft. Simmer for about 20 minutes, or until the potatoes are tender.
9. Stir in the diced chicken and add cornstarch. Let it simmer for a couple of minutes until the soup thickens. If you’re using fresh corn, add it to the soup here.
10. Season the soup with salt, pepper, and freshly squeezed lemon juice.
11. To serve, garnish each bowl of soup with finely chopped parsley. Serve with crusty bread or oyster crackers.

CHEF’S TIP

The best time to make chicken and corn chowder is during the summer months when sweet corn is in season. In Wisconsin, sweet corn is typically available from July through September. Adding creamed corn gives this chowder a hint of sweetness. Serve your chicken and corn chowder with crusty bread or oyster crackers to soak up the last bits of your soup.