corn & chicken chowder with lobster and crab toppers

Summer is officially here! Woohoo!

It was our six- and seven-year-old's last week of school, so we were quite busy with end-of-school year festivities, and I had several cookie and cake orders. So by the time the week was over, I welcomed the weekend . . . and first days of Summer . . . with open arms!

Our kids had a wonderful school year, and were blessed with amazing and caring Teachers. They're actually bummed that their school year is finished. And our four-year-old, well . . . she isn't happy that her older siblings will be home every day, as "they're just going to bother us." Too funny!

Perhaps they'll appreciate Summer break a little more once we have a chance to shift gears and begin enjoying lazy mornings, trips to the library, and many, many picnics to the park and beach.

In the spirit of Summer, I thought it would be fun to share this delicious Summer chowder with you.

I love its versatility!

In the Fall, I change up the ingredients and add sweet potatoes and purple potatoes with ham . . . and a pumpkin-shaped 'crouton' topper. Yum!

So what do you think of the lobster and crab toppers?!

I dreamt them up one night when I should've been sleeping. This creative mind LOVES the quiet of the night to dream up recipes and CREATE! If I only had the time of day to bring to fruition what I dream up at night  . . . I'd be a millionaire, lol.

Ok, back on track . . . Let's talk corn & chicken chowder!

I found Sweet Summer corn at our Farmer's Market 5 for $1.00, so we've been enjoying grilled corn on the cob . . . and this sweet corn & chicken chowder. You can also substitute the chicken with sauteed scallops, grilled blackened salmon, or grilled shrimp. All are delicious!

The creamy base is so fast and easy-to-prepare . . . and is a great compliment to the onions, red potatoes, sweet corn, and roasted chicken.

The lobster and crab toppers are made using cookie cutters and pie crust dough. I love using Trader Joe's PIE CRUSTS from their freezer section.  They're buttery and flaky . . . and a make for quick soup and chowder toppers.

I thought it would be festive to make lobster and crab shapes in honor of Summer.

I sprinkled half of them with Smoked Paprika for a reddish-hue, but also because I love the smoky flavor it gives the chowder.

You can break up the lobster or crab crouton over the top before eating, or break off pieces with your spoon as you're eating it. I think the buttery and salty flavor makes this chowder extra delicious!

Corn and chicken chowder paired with big wedges of sweet watermelon and a tall glass of lemonade makes for a delicious and festive Summer lunch or dinner!

Happy, Happy Summer!

corn & chicken chowder

.     .     .     .     .    .

5 ears of fresh corn or 3 cups frozen whole kernel corn

3/4 cup chopped onion (1 medium)

3/4 cup chopped green sweet pepper (optional)

1 Tablespoon olive oi

1-14 ounce can chicken broth

1 cup cubed RED or purple potato (1 medium), skin on
.     .     .     .     .    .

2 Tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

2 teaspoons snipped fresh thyme

1 cup half-and-half, light cream, or whole milk

1 1/4 cups chopped roasted chicken (about 6 ounces)
OR sauteed scallops, grilled blackened salmon, or grilled shrimp

.     .     .     .     .    .

3 slices bacon, crisp-cooked, drained, and crumbled or 2 tablespoons cooked bacon pieces

2 Tablespoons snipped fresh parsley (optional)

2 Tablespoons snipped fresh chives (optional)

.     .     .     .     .    .

Preparation

If using fresh corn, use a sharp knife to cut the kernels off the cobs (you should have about 3 cups corn). Set corn aside.

In a large saucepan cook onion and sweet pepper in hot oil until onion is tender but not brown. Stir in chicken broth, potato, and corn. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

In a small bowl combine flour, salt, pepper, and thyme. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add chopped chicken; cook and stir until heated through. 

If desired, garnish each serving with parsley, chives, and bacon. Enjoy!

Makes 6 servings (5 1/2 cups)

Another delicious corn recipe . . .

chili lime corn-on-the-cob

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