I know I can be kinda CORNY at times but I’m gonna miss SUMMER!
Summer Classic Chicken Corn Chowder!
Ingredients for Baked Chicken
2 large chicken breast, boneless and skinless, sliced thin
3 tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder, or more to taste
1 tsp. onion powder, or more to taste
1/2 tsp. Cajun seasoning
1/2 tsp. chili powder
Juice from 1/2 lemon
pinch of salt and ground black pepper
Ingredients for Corn Chowder
8 slices bacon, cooked and diced, reserve 1 tbsp. Bacon grease
4 Tbsp. butter
1 medium yellow onion, diced
1/4 cup all-purpose flour
1/2 tsp. garlic powder
3 cups chicken broth
4 ears yellow sweet corn, husks and silks removed
2 large russet potatoes, peeled and diced
1/4 tsp. dried thyme
1/4 tsp. smoked paprika
salt and black pepper, to taste
1 cup heavy cream
1 cup milk
1 cup Mixed Cheddar cheese and Monterey,
chopped fresh chives, for garnish
Instructions for Baked Chicken
Preheat oven to 450 degrees F.
Place the chicken breasts in a single layer on large baking sheet. Brush both sides (turning once) evenly with the olive oil. In a separate small bowl whisk together the salt, pepper, paprika, garlic powder, onion powder, Cajun seasoning, chili powder and lemon juice until combined. Sprinkle the mixture evenly over the chicken on both sides.
Bake for about 15 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts. Remove from oven and let rest. Set aside for soup.
Instructions for Corn Chowder
Slice corn kernels off the cob and set aside.
In a large pot, melt butter over medium-high heat. Add the reserved bacon grease . Add onions and cook for a couple of minutes until soft and translucent. Add garlic and sprinkle flour evenly over top and stir to combine. While whisking pour in your chicken broth increasing heat and allow to thicken for about 5 mins. Add in corn, potatoes, thyme, smoked paprika, and salt and pepper. Continue stirring and bring to a low boil, then reduce heat to MED-LOW and simmer. Simmer for 15-20 minutes, until potatoes are fork tender. Use blender to blend about half the soup until smooth. Stir the blended soup back into the pot. Add in heavy cream and milk and about half the chives. Stir in and heat through. Add the shredded cooked chicken. Stir in cheese. Serve sprinkled with more cheese, remaining chives and cooked bacon pieces, if desired.