It's still cold here. No sandals or capris for this girl! Bring on the soup. . .
This soup was a totally new experience for me. The only kind of chowder I've ever had is clam chowder. I made it for a Sunday lunch with BLTs.
Corn and Chicken Chowder
taken from Noble Pig
Makes 4 servings
Prep and Cook Time: Less than 30 minutes
12 oz. skinless, boneless chicken breast halves
4 fresh ears of sweet corn
1 32 oz. container chicken broth
1 small green sweet pepper, chopped
1 C whole milk
1-3/4 C instant mashed potato flakes
Salt and pepper to taste
Crushed red pepper, optional
In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.
Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).
Shred chicken using two forks. Return chicken to Dutch oven.
Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through.
Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.
I've never really thought of soup as a summer food, but this tasted like summer. It would taste even more like summer with fresh corn from the farmers' market (instead of frozen cobs of corn).