Chicken Corn Chowder for a Crowd!

Farm fresh corn without question is one of the best things about summer. By the end of July, supermarkets and farm stands will be bursting with super sweet golden ears of corn. Here in the east corn is just becoming available and I couldn't wait to make something with it.

Once a month I cook for a local shelter which houses and assists women trying to get their lives back on track. I try hard each month to come up with something to serve that I know I would love to be served. I have always felt that a good meal- I mean a tasty, lick your lips, When Harry met Sally diner scene type of meal can change your whole outlook on life. It is for this reason when I prepare my meals, I try to prepare the best meal I can for the 12-15 or so women housed there.

Today I'll be serving Chicken Corn Chowder made with some local fresh corn, on the side will be Barefoot Contessa Cheddar Jalapeno Cornbread (made yesterday for the Barefoot Bloggers) and Mixed Greens with Grapes, Dried cranberries and Blue cheese.

The cheddar cornbread works really well with the chowder...is it a "When Harry met Sally diner scene" type of meal? I don't know but I was pleased with how it turned out and I was happy to serve it.

Chicken Corn Chowder for a Crowd

8 slices thick cut bacon, cut into 1/4-inch pieces

1/2 cup finely chopped shallot

1 1/2 cups small diced celery

1 tablespoon minced jalapeño pepper, seeds and membranes removed

1 teaspoon salt plus additional to taste

1/2 teaspoon freshly ground black pepper plus additional to taste

1/4 cup flour12 cups chicken broth or stock

3 pounds Yukon Gold potatoes, unpeeled, diced

6 ears fresh corn, husks and silk removed

2 store supermarket purchased rotisserie chickens

2 (1lb.) packages frozen corn, thawed

1 quart heavy cream

1 tablespoon fresh thyme or 1 teaspoon dried

Cook the bacon in a very large skillet until crispy; remove with a slotted spoon and drain on paper towels. Add the shallots, celery and jalapeño to the pan with the bacon drippings and sauté over medium heat until tender.

Sprinkle vegetables with the flour, 1 teaspoon of salt and 1/2 teaspoon of pepper and stir to coat. Transfer the vegetables to a very large stock pot and add the chicken stock and the potatoes; bring to a boil and cook until the potatoes are tender, about 13 minutes.

Using a sharp knife, carefully remove the corn from the cobs, slicing downward from the tip to the base. Add the corn along with 2 of the empty cobs to the pot.

Remove as much chicken as possible from the 2 chickens; use both dark and white meat, but do not use the skin. Dice the chicken and add to the pot.

Puree the thawed corn in a food processor and stir into the pot. Simmer over low heat for 15 minutes. Remove the cobs from the soup and discard.

Stir in the heavy cream the bacon pieces and the thyme along with additional salt and pepper to taste; simmer an additional 10 minutes until heated through and slightly thickened.

Serves 12-16