Creamy Chicken Corn Chowder is Simmering the cobs intensifies the corn flavor during this tarragon-scented style of summer.
4 large ears corn, shucked
2 1/2 lb. bone-in chicken breasts, skin removed
4 tbsp. butter
1 tbsp. olive oil
5 stalks celery, chopped
4 large carrots, chopped
1 medium onion, finely chopped
1/3 c. all-purpose flour
1/2 c. half-and-half
3 tbsp. chopped fresh tarragon leaves
- Cut corn kernels from cobs; set kernels aside. Scrape juices from cobs into 5- to 6-quart sauce pot; add cobs, along with chicken, 8 cups water and 1/2 teaspoon salt. Heat to boiling on high. Reduce heat to maintain gentle simmer. Cook 20 to 25 minutes or until chicken is cooked, turning chicken breasts occasionally. Remove pot from heat and let cool. Transfer chicken to a large bowl. When cool enough to handle, remove and discard any bones; pull meat into bite-size pieces. Remove and discard cobs from poaching liquid; reserve liquid.
- Meanwhile, in 7- to 8-quart saucepot, heat butter and oil on medium until butter has melted. Add celery, carrots, onion and 1/2 teaspoon salt. Cook 10 minutes or until beginning to soften, stirring frequently.
- Sprinkle flour over vegetables; cook 1 minute, stirring. Stir in reserved poaching liquid and corn kernels. Heat to boiling on high; boil 1 minute, stirring. Reduce heat to maintain simmer. Cook 15 minutes, stirring occasionally. Stir in half-and-half, tarragon, reserved chicken, 1 teaspoon salt and 1/2 teaspoon pepper.
Nutritional information (per serving): About 300 cals, 25 g protein, 24 g carbs, 13 g fat (6 g sat), 3 g fiber, 645 mg sodium.