Friday, August 13, 2010


4 servings

5 chicken thighs, cut in 1-inch chunks
Salt & Pepper to taste
2 large onions, chopped
1 shallot, minced
2 celery stalks, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon smoked paprika
1 tablespoon old bay seasoning
2 bay leaves
1 tablespoon cornstarch
1 quart chicken stock, plus 1/4 cup
3/4 cup heavy cream
4 ears fresh corn, cut off the cob (or frozen corn kernels)
5-10 dashes hot sauce
1/4 cup shredded cheddar
fresh basil, chopped

Heat large pot on medium heat. Add olive oil and chicken. Season chicken with salt and pepper. Cook chicken for 5-7 minutes until lightly browned.

Add onions, shallot, celery, green bell pepper, garlic, thyme, paprika, old bay, bay leaves. Cook 5 more minutes, until vegetables are softened. Add 1 quart chicken stock. Simmer on low heat, with lid, for 35-45 minutes.

In a small bowl mix cornstarch and 1/4 cup remaining chicken stock. Pour mixture into the pot. Simmer for 1-2 minutes. This will thicken the chowder. Add cream and corn. Add hot sauce and adjust seasoning with salt & pepper if needed. Simmer 5 minutes. Turn off heat and add cheese.

Finish the chowder with fresh basil.

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