SMOKY CHICKEN CORN CHOWDER

SMOKY CHICKEN CORN CHOWDER

Celebrate the flavors of late summer with this Smoky Chicken Corn Chowder, a New American comfort food recipe featuring tender poached chicken, fresh sweet corn, smoked ham hocks, and creamy Yukon gold potatoes. Finished with brûléed peaches, caramelized Vidalia onions, tangy goat cheese, and fresh basil, this elevated chicken chowder delivers the perfect balance of smoky, sweet, and savory flavors for family dinners and seasonal entertaining.

Tag IconMain Course, American, Stovetop, Whole Chicken, Dinner Party

Ingredients

1 each Sanderson Farms Whole Roasting Chicken

2 each Vidalia Onions, peeled and quartered

2 each Fresh Peaches, quartered and pit removed

6 cups Fresh Corn Kernels

2 each Smoked Ham Hocks

1 cup Sweet onion, diced

1 cup Yellow Pepper, diced

1 cup Celery, Diced

12 cups Chicken Broth, reserved from poaching chicken

4 each Yukon Gold potatoes, peeled and diced.

4 each Garlic cloves, peeled

2 each Bay leaves

3.5 tsp Sugar

1/2 cup Scallion Whites, chopped

1 cup Heavy Cream

Extra Virgin Olive Oil

Scallion greens, chopped

Fresh Basil, chopped

Salt and Pepper, to taste

Goat Cheese, crumbled

Method

  1. Add 12 cups of water to a large stock pot, salt and place whole chicken in water. Bring water up to medium heat and poach until chicken is >165F internal temperature as measured by a calibrated thermometer.
  2. Once fully cooked, carefully remove chicken from stock pot and allow to cool to room temperature.
  3. Heat a skillet and saute sweet onion, celery, yellow pepper and garlic until onion is translucent.
  4. Add the sauteed vegetables to the stock pot along with the fresh corn, potatoes bay leaves, scallion whites and ham hocks.
  5. Simmer until potatoes are cooked through. Remove the ham hocks and using an immersion blender, emulsify the potatoes and vegetables into the broth.
  6. Season to taste with salt, pepper and 1.5 tsp of sugar. Add the heavy cream and simmer for an additional 20-30 minutes until chowder is thickened to taste.
  7. While chowder is simmering pick the chicken and add it back into the pot.
  8. Heat broiler or a non stick skillet. Dust peaches and vidalia onions with the remaining sugar and brulee until both are deeply browned and soft.
  9. Spoon finished chowder into individual bowls and place a bruleed peach and onion in the middle. Top with crumbled goat cheese, scallion greens and chopped fresh basil. Finish each bowl with a drizzle of olive oil and fresh cracked black pepper.