Chicken Corn Chowder & Port City IPA

I spend most Sundays in the kitchen chopping fruits and veggies. That's because if I don't prep healthy meals ahead of time, then I end up buying lunch all week near work (which is right next to tempting fried chicken and burger joints). Worse, if it's been a crazy day and I get home late and nothing's ready-made, I end up draped on the counter eating chips and salsa for dinner. 

So I try to get all my prep done on Sunday to increase the odds that I'll eat well all week. This weekend, I had fresh corn on the cob handy so decided to lighten up a chicken corn chowder recipe. 

Pro tip: Maybe wait until after this step before enjoying the beer.

Putting this dish together, I had a cold pint of Port City Monumental IPA, which is Alexandria's hometown brewery. It's bitter and a little citrusy. Hop lovers, this one's my favorite. You also can't go wrong with the milder Essential Pale Ale. The porter is another good one. Mmm, beer. Okay, back to the food.

The beautiful sight of Port City bottles
lined up on my fridge shelf.

As a base, I used this recipe with some modifications. Normally, the biggest modification would have been adding bacon--I love a smokey corn chowder--but didn't have bacon on hand and wasn't about to go back to the grocery store. I point this out because if you eat meat and have bacon on hand, you should add it. I'd fry some up in the pan till it is crispy, set aside to drain, and cook the veggies in the rendered fat. Crumble the bacon on top of the finished chowder.

But if you are in the same sad baconless position as me, you can add a healthy dose of smoked paprika and/or my favorite seasoning blend from Trader Joe's: South African Smoke. It's basically smoked paprika, basil and garlic. Adds an awesome, pork-free flavor.

I add this to everything.
Smokey everything, y'all.

What else: I marinate the chicken for a couple hours before I start chopping. You can use a store brand, but I usually make my own--I'll post my favorite blend here another time, but here are some ideas for combinations. If you fo marinate, pat off the excess before adding meat to the pan. You can also skip the marinade altogether and pop the chicken in the pan with salt and pepper.

While chicken marinates, prep the veggies. Strip the corn from the cobs using this trick (I use an upturned small bowl inside a larger prep bowl). Save the cobs, because you'll want to add them to the chowder to simmer for 30 minutes to an hour. Don't skip this step. It adds a nice depth to the flavor.

Finally, I added zucchini and left out the potatoes. I know, potatoes are the building blocks of most chowders, but I was looking to make it a little less dense. If you want to add them back, toss them in after you add the broth and let mixture simmer till potatoes are cooked through.

Onions, red pepper, & zucchini sautéing in the dutch oven.

Add the corn cobs to the chowder to simmer.

Chicken Corn Chowder
(modified from A Taste of Home)

1 lb boneless skinless chicken breasts (marinated), cubed
4 tbsp butter
2 medium onions, diced

1 large red pepper, chopped

2 zucchini squash, chopped

2-3 cloves garlic, minced

3 tbsp all-purpose flour
1 tbsp smoked paprika
4 c chicken broth
2 ears fresh corn, stripped from cob (save cobs)
1 tbsp Worcestershire sauce
1 tsp kosher salt

1/2 tsp black pepper
1/2 to 1 tsp sriracha or other hot sauce, optional
1 c milk or half-and-half

1. In Dutch oven or stock pot, saute chicken in 2 tablespoons butter until lightly browned and until no longer pink; remove from pan and set aside.
2. In the same pan, saute onions and red pepper in remaining butter until tender. Add zucchini; cook for 1 minute. Add garlic and cook an additional minute.

3. Stir in flour and paprika, coating vegetables. Gradually stir in broth. Add corn cobs. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally.
4. Add corn kernels, Worcestershire sauce, salt, hot sauce and reserved chicken; bring to a boil. Reduce heat. Cook, uncovered, for 5-8 minutes or until corn is tender, stirring occasionally. Test for seasoning and adjust.

5. Remove corn cobs and discard.  Stir in milk and heat through (do not boil). 

6. Garnish with fresh parsley or bacon. Serve warm with simple salad.

Chicken corn chowder with spinach salad
(with nectarines and blueberries).