With SHUCKED running in Morsani Hall now until June 8, what better way to enjoy the show all about corn than with a southwest-style corn chowder recipe? Curated by our own head chef Gunther Lopez, this recipe encapsulates all there is to love about mellow yellow maize.
“This soup is rich and comforting, with a lovely depth from the roasted chicken and spices. The creamy texture combined with the fresh cilantro and lime adds a refreshing contrast to the richness. If you try it out, I bet it will be a hit! — Head Chef Gunther Lopez, Maestro’s Restaurant
For the Soup:
• 5 whole corn (fresh or frozen)
• 1 small yellow onion, diced
• 2 small celery stalks, diced
• 1 gallon water
• 5 cloves garlic, minced
• 2 medium poblano peppers, diced
• 2 medium red peppers, diced
• 6 boneless chicken thighs (roasted with chicken seasoning)
• 4 large Yukon gold potatoes, diced
• 2 bay leaves
• 2 tbsp oil
• 1 ½ tsp cumin
• 1 tsp coriander
• 1 ½ tsp dry oregano
• 2 cups heavy cream
• Slurry (1 cup cornstarch + 1 cup cold water)
• Honey (to taste)
• Salt and pepper (to taste)
For Chicken Seasoning:
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
For Garnish:
• Fresh cilantro, chopped
• Lime juice
Instructions:
Roast the Chicken
Preheat the oven to 400°F (200°C). Rub the chicken thighs with a little oil and coat with the chicken seasoning you’ve prepared. Roast the chicken on a sheet pan for about 25-30 minutes or until the internal temperature reaches 180°F (82°C). Once cooked, let the chicken rest for a few minutes, then dice it into small pieces and set aside.
Make the Corn Stock
Shuck the corn and remove the kernels using a knife. Set the kernels aside. Place the cobs in a large stockpot and add 1 gallon of water. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half (about 20-30 minutes). Once the stock is reduced, discard the cobs and set the corn stock aside.
Cook the Vegetables
In a separate stockpot, heat 2 tbsp of oil over medium heat. Add the diced onion, celery, poblano peppers, red peppers, corn kernels and garlic. Sauté for 5 minutes, stirring occasionally. Add the cumin, coriander, oregano and bay leaves and cook for another minute to bloom the spices.
Add Potatoes and Stock
Add the diced potatoes to the pot and pour in the corn stock, followed by the heavy cream. Bring to a boil and simmer for 10 minutes, or until potatoes are tender.
Thicken the Soup
In a small bowl, mix the cornstarch with cold water to make the slurry. Slowly add the slurry to the soup while stirring, allowing it to thicken. Taste the soup and season with salt, pepper, and honey to balance the flavors.
Finish and Serve
Stir in the diced roasted chicken. Garnish with fresh cilantro and a squeeze of lime juice
Serve hot and enjoy!