Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.
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The first time I made this I followed the recipe exactly. It was good but needed something to give it a little more oomph. I changed the chicken to skin on, bone in chicken thighs. Salt and peppered the skin of the thighs. Cooked them skin side down until the skin was crisp. Lowered the heat and cooked until the thighs were just done (maybe 10 minutes depending on the size of the thighs). Removed the skin from the thighs and returned them to the pot and cooked until they were crispy crisp! Moved them to paper towels to drain. Removed excess fat from pot leaving about 1 tablespoon and then proceeded with recipe. Chop the chicken skin and use to garnish the chowder. I know this adds more fat but it also adds more flavour. I also want to try a variation using lemon and coconut milk - maybe this week?
Great soup. I did 2 chicken breasts on the grill instead of 1/2 # sautéed but otherwise no changes. Loved it.
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