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Friday, June 5, 2015

Summer Vegetable, Sweet Corn & Chicken Chowder

Last week during Emma's summer break we were treated with storms here - almost everyday.  Typically a big bowl of soup doesn't sound fabulous during the first week of summer, but when the rain was coming down in buckets, this fresh sweet corn chowder packed with vegetables was a comforting dinner. 

The soup was inspired by a lunch date Emma and I had at Classic Cup (as in... she fell asleep in the stroller while we were shopping, so I actually got to sit an enjoy lunch!).  They called theirs a Green Chile Chicken Chowder and served it with tortilla chips.  I combined that soup with one of my favorite Barefoot recipes for Lobster Corn Chowder, that uses corn cobs to sweeten and thicken the soup... and added lots of vegetables.  So really, it is nothing like either soup... but the result was very good, and rather healthy.

I'm so glad to finally have peonies gracing my table!  I found these at the Brookside Farmer's Market on Saturday - not my favorite varieties or colors, but any peony will do!

Summer Vegetable
Sweet Corn Chowder

2 Chicken Breasts (skin-on/bone-in)
olive oil
salt & pepper
2 tablespoons of olive oil
3 carrots, peeled, small dice
2 celery ribs, peeled, small dice
1 small white onion, small dice
1 sm can chopped green onion
1 sm can of diced tomatoes
4 cups of chicken broth
4 cups of water
4 ears of sweet corn
Sea Salt
1 small zucchini
1 small yellow squash

On a baking sheet, drizzle the chicken with olive oil, salt and pepper.  Bake in the oven for 25-30 minutes at 350 until cooked through.  Remove from oven and let cool.  When cool, remove meat and shred into bite-size pieces.

In a large stock pot, saute onions, carrots and celery in olive oil until soft.  Add green chiles, tomatoes, chicken broth and water.  Season with 1 tablespoon of sea salt and 1 teaspoon of pepper.  Bring to a simmer.

Cut corn kernels off of cobs and add cobs and half of corn kernels.  Reserve the other half of the kernels to add just before serving.  Continue simmering the soup uncovered for 30 minutes and up to 2 hours.  (I later added a 4th cob per the recipe, after I took this photo!)

Before serving, add shredded chicken, zucchini, squash and reserved corn.  Simmer until vegetables are tender. 

Taste for seasoning and add salt as needed.  Garnish with cilantro for serving.


  1. Thanks Jenny! Now I know what I'm making for dinner tonight. You have come to my rescue many, many times when I've opened the fridge and stood there confused about what to cook!

  2. Do you think I could make this recipe in a crock pot?


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