Zesty Corn Chowder with Chicken and Red Peppers
- 6 ears corn, husks removed
- 2 poblano peppers
- 2 small yellow or white onions
- 1 large tomato
- 1 serrano pepper
- 2 yukon gold potatoes
- 4 cloves garlic
- 4 bone-in, skin-on chicken thighs
- 2 Tbsp olive oil
- 1 leek, diced
- 1 red bell pepper, diced
- ½ cup sour cream
- Cilantro to taste
- 1 avocado, for serving (optional)
Bring 6 cups water to a boil in a very large pot.
Use a sharp knife to remove whole kernels from three of the ears. Remove kernels from the remaining ears by grating them on the large side of a box grater, catching kernels and juices in a large bowl. Combine whole and grated corn and set aside for later.
Roughly chop one poblano pepper, one onion, the tomato, serrano pepper and garlic. Use a fork to poke several sets of holes in the potatoes. Add everything to the boiling water along with the chicken thighs. Reduce heat and simmer for 25-30 minutes until chicken is cooked through. Remove chicken and potatoes and set aside to cool, then strain the remaining mixture, reserving the liquid. Discard the solids. Return the liquid to the pot and keep warm over a low flame.
Dice the remaining onion and poblano pepper. In a separate pan, heat olive oil over medium-high heat. Add onion, leek and bell pepper and cook, stirring frequently, until vegetables begin to soften and onion is beginning to turn translucent. Add corn and stir to combine. Cook for an additional 5-10 minutes until corn softens and begins to look creamy, then carefully scrape the vegetables into the pot with the broth.
Carefully strip chicken meat from bones, chopping or shredding into roughly even pieces. Remove skin from potatoes and dice, then add to the pot along with chicken.
Simmer mixture for 20-60 minutes to allow vegetables to continue to soften and flavors to combine. Taste to adjust seasoning as necessary.
When ready to serve, place sour cream in a bowl or cup. Slowly spoon hot broth over the cream, stirring after each spoonful to combine. Once the mixture is warm to the touch, stir into the soup. Garnish with cilantro and avocado and serve hot.
