Chicken Corn Chowder

Where I am from, the last weekend in August is known as Cornfest weekend.  Yes my small town celebrates its corn to an extreme degree.  There is a corn-eating contest, a Miss Cornfest pageant, and the Cornfest parade lead by Nibby and Niblet- an adult and child dressed like a cob of corn.  You can’t make this stuff up!

I have extremely fond memories of Cornfest Weekend.  It stands firmly in my mind as that bittersweet time of year when Fall is looming; a curfew I neither requested nor appreciated, but the result made the last few hours of summer that much sweeter. Now with a full time career, the difference between late August and early September is simply semantics. But the influx of carny rides, food trucks, and oh so many cobs of corn never cease to make me nostalgic.

In honour of Cornfest weekend, I am sharing one of my corn chowder recipe. This time of year, please use fresh corn, cut from the cob. I also like to make broth from a leftover beer-butt or other barbequed chicken, which lends a smoky flavour to the soup that is most welcome. This soup can of course be made year-round and any broth and frozen corn will still be delicious.

Chicken Corn Chowder

4 ounces of bacon, diced
1 small onion, finely chopped
2 celery stalks, diced
2 medium carrots, diced
1 red pepper, diced
1 1/2 cups Yukon gold potatoes, peeled and diced into 1/2 inch cubes (approx. 3 potatoes)
1 can (450mL) fire-roasted diced tomatoes (regular diced tomatoes will also work)
1/4 cup all-purpose flour
1 Tbsp cajun seasoning
8 cups chicken broth
1 bay leaf
½ cup of cream
Kosher salt and freshly ground pepper to taste
2 cup corn kernels (or the corn from 3-4 cobs)
2 cups cooked, shredded chicken

Saute the bacon in a large Dutch oven or metal pot until crispy and the fat has rendered. Removed the bacon with a slotted spoon and reserve. Add the onion, celery, and carrots and cook stirring until softened. Add the red pepper and continue stirring for 5 minutes, or until it has softened. Add the potatoes, tomatoes, flour, and seasoning and stir until all of the flour has been absorbed (approx. 30 seconds). Add the chicken broth slowly while stirring to ensure no flour lumps form. Add the bay leaf and simmer until the potatoes are tender. Add the corn and cook for another 5 minutes. Remove the bay leaf and stir in the cream and salt and pepper to taste. Add the chicken and bacon. Return the pot to a simmer and adjust the seasoning if necessary. Serve warm.