Make-Ahead Chicken and Corn Chowder

By cweeks

Ingredients

• 2 Tbs. canola oil
• 3 leeks, white and pale green parts only, chopped
• 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 quarts chicken broth
• 3 red-skinned potatoes, peeled and cut into 1-inch dice
• 1 tsp. finely chopped fresh thyme
• 1/2 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 4 Tbs. unsalted butter, at room temperature
• 1/4 cup all-purpose flour
• 1 1/2 cups corn kernels
• 1/2 cup heavy cream

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

Cook the leeks and chicken

In a large saucepan over medium heat, warm the oil. Add the leeks, cover and cook, stirring occasionally, until softened, about 3 minutes. Add the chicken, cover and cook, stirring occasionally, just until the chicken is golden on all sides, about 5 minutes.

Prepare the chowder

Add the broth, potatoes, thyme, salt and pepper to the saucepan. Increase the heat to high, cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 30 minutes.

Finish the chowder

In a bowl, mix together the butter and flour to form a paste. Whisk 1 cup of the broth into the mixture and add it to the saucepan along with the corn. Return to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Stir in the cream and season with salt and pepper.

Ladle the chowder into bowls and serve immediately. If freezing, set aside to cool (see note). Serves 8.

Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).