Chicken Corn Chowder

Ingredients:

• 4-5 ears of sweet white corn, grilled with husks removed
• 2 chicken breasts grilled and cubed
• Olive oil 
• 2 Tbsps unsalted butter
• 1 garlic clove, minced 
• 1 medium onion, diced
• 1 leek, diced
• 1 large carrot, chopped
• 2 celery stalks, chopped 
• 2 Tbsps all-purpose flour
• 1 green zucchini, chopped 
• 4 Yukon gold potatoes, peeled and cubed 
• 5 cups of Chicken Stock 
• 2 ½ cups of heavy cream
• 1 15 oz can of diced tomatoes
• 1 – 2 chipotles in adobo sauce, minced (remove seeds for less heat)
• ¼ cup sliced green onions
• 1 Tbsp onion powder
• salt and pepper to taste
• a few Tbsps of lemon juice to brighten

Instructions:

1. Drizzle olive oil, salt, and pepper on the corn and chicken breasts and place on a hot grill. Then cover and cook for 20 minutes, or until the corn is slightly charred on all sides, and the chicken reaches 165 degrees internally.
2. Wrap chicken in tin foil and set aside for 20 minutes, then cube. Cut the corn off the cob and set aside. I find it’s easiest to do this by placing a small bowl upsidedown inside a larger bowl and holding the corn cob vertically on the small bowl to keep steady while cutting, and to avoid kernels all over the counter.
3. Heat a large pot over medium-high heat and melt the butter. Then add in the garlic, onion, leek, carrot, celery, and a dash of salt. Sauté for 10 minutes, stirring often until the vegetables have wilted. Add in the flour and mix until moistened (1 minute). Now add in the zucchini, potatoes, stock, diced tomatoes, chipotle peppers, cream, onion powder, grilled chicken, and grilled corn kernels.
4. Bring the soup to a boil, then reduce the heat to medium-low and simmer for 20 minutes or until the potatoes have softened enough for a fork to easily pierce through. Add salt, pepper, and 1-2 Tbsps of lemon juice then taste and add more to your liking.
5. Serve with sliced green onion and crusty bread.