Summer Vegetable
Sweet Corn Chowder
er
2 Chicken Breasts (skin-on/bone-in)
ne-in)
e-in
-iin)
n
olive oil
salt & pepper
2 tablespoons of olive oil
3 carrots, peeled, small dice
e
2 celery ribs, peeled, small dice
dice
c
1 small white onion, small dice
e
1 sm can chopped green onion
n
1 sm can of diced tomatoes
4 cups of chicken broth
4 cups of water
4 ears of sweet corn
Sea Salt
1 small zucchini
1 small yellow squash
cilantro
On a baking sheet, drizzle the chicken with olive oil, salt
and pepper. Bake in the oven for 25-30 minutes at 350
until cooked through. Remove from oven and let cool.
When cool, remove meat and shred into bite-size pieces.
In a large stock pot, saute onions, carrots and celery in
olive oil until soft. Add green chiles, tomatoes, chicken
broth and water. Season with 1 tablespoon of sea salt and
1 teaspoon of pepper. Bring to a simmer.
Cut corn kernels off of cobs and add cobs and half of corn
kernels. Reserve the other half of the kernels to add just
before serving. Continue simmering the
soup uncovered for 30 minutes and
up to 2 hours.
Before serving, add
shredded chicken,
zucchini, squash
and reserved corn.
Simmer until
vegetables are
tender.
Taste for
seasoning and
add salt as needed.
Garnish with cilantro
for serving.
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