Grilled Olathe Sweet Corn And Chicken Chowder With

Name: Grilled Olathe Sweet Corn And Chicken Chowder With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Olive oil; 3 pieces Thick bacon, cut into 1/2-inch pieces; 4 Chicken thighs, skinless/boneless, diced; kosher salt +fresh ground pepper; 1 pinch Crushed red pepper; 1 Onion, medium, diced; 3 Carrots, medium--trimmed, peeled, and sliced into 1/4-inch coins; 3 Celery stalks--trimmed and sliced into 1/4-inch pieces; 1 Garlic clove, minced; 2 teaspoons Thyme, dried; 1 Bay leaf; 4 cups Chicken broth, low-sodium; 1/2 cup Water; 4 Red potatoes, small and unpeeled, cut into 1-inch pieces; 4 Ears Grilled Olathe corn, husked, silks removed, kernels cut off (reserve cobs for broth); 4 ounces Colorado goat cheese, crumbled; 3 Scallions, minced (green and white parts) for garnish; 6 sprigs Fresh thyme for garnish

Servings: persons

1 tablespoon Olive oil
3 pieces Thick bacon, cut into 1/2-inch pieces
4 Chicken thighs, skinless/boneless, diced
kosher salt +fresh ground pepper
1 pinch Crushed red pepper
1 Onion, medium, diced
3 Carrots, medium--trimmed, peeled, and sliced into 1/4-inch coins
3 Celery stalks--trimmed and sliced into 1/4-inch pieces
1 Garlic clove, minced
2 teaspoons Thyme, dried
1 Bay leaf
4 cups Chicken broth, low-sodium
1/2 cup Water
4 Red potatoes, small and unpeeled, cut into 1-inch pieces
4 Ears Grilled Olathe corn, husked, silks removed, kernels cut off (reserve cobs for broth)
4 ounces Colorado goat cheese, crumbled
3 Scallions, minced (green and white parts) for garnish
6 sprigs Fresh thyme for garnish

1
In a 6-quart heavy pot, heat a tablespoon of oil over medium heat and saute chopped bacon until crisp. Remove bacon to a paper towel-lined plate and reserve for garnish. Carefully pour out or spoon the bacon grease into a heat-proof container, leaving 2 tablespoons in the bottom of the pot.
2
Add diced chicken to hot pot; season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and crushed red pepper. Cook, stirring often, until beginning to brown. Add onion, carrots, and celery; cook, stirring, until vegetables are softening and chicken is browned. Add garlic, thyme, and bay leaf.
3
Pour in broth and water. Raise heat; bring to a boil. Lower to simmer; add potatoes and corn cobs to flavor broth. Cook 10 minutes; add corn kernels. Simmer another 10 minutes or until all vegetables are tender. Remove cobs and discard. With a potato masher, mash through soup lightly and briefly-just to thicken a bit, not to puree.
4
Add goat cheese and stir until melted. Taste, adjust seasonings. Serve hot garnished with reserved bacon, green onions, and a sprig of fresh thyme for each bowl. (Diners should pull the thyme leaves off into the bowl before eating soup. This truly makes the soup!) Whoever gets the bay leaf does the dishes.
5
COOK'S NOTE: While I've used leftover grilled corn here because I like the taste, you can use boiled corn or frozen corn for an any season soup. Fresh corn would also work perfectly well as the cobs help make a tasty broth and the corn cooks very quickly.

1388

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon Olive oil, 3 pieces Thick bacon, cut into 1/2-inch pieces, 4 Chicken thighs, skinless/boneless, diced, kosher salt +fresh ground pepper, and more.

Yes, Grilled Olathe Sweet Corn And Chicken Chowder With Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Olathe Sweet Corn And Chicken Chowder With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions