Chicken with fresh corn Chowder

2 split chicken breasts, bone in
2 TBS extra virgin olive oil
Salt and pepper
Coat chicken on both sides with olive oil and sprinkle with salt and pepper. Bake in a 375°F oven for 40 to 45 minutes or until juices run clear. Let cool, shred or dice and reserve the juices from the chicken.
Chowder
2 ears fresh corn on the cob, or use 1 C frozen corn kernels
3 TBS vegetable oil, divided
1/2 C onion, chopped
1/2 C celery, chopped
1/2 C carrots, chopped
3 small potatoes, chopped
1/4 C green bell pepper
1/4 C red bell pepper
2 cloves garlic, minced
1 tsp. fresh rosemary, or 1/2 tsp. dried
1/2 tsp. dried thyme
32 oz. chicken broth, low sodium
1/2 C half and half
2 TBS cornstarch
8 oz. shredded jack cheese
8 oz. shredded sharp cheddar cheese
1/2 C heavy cream or half and half
Use about 1 tablespoon of the vegetable oil to lightly coat the ears of corn (if using). Place on a heated grill or grill pan and cook on all sides.

Let cool and remove the kernels from the cob. If you are using frozen corn, skip this step.

 

To a large stock pot add the remaining vegetable oil and heat over medium. Add the onions, celery, carrots and potatoes and cook for 10 minutes. Pour in the reserved juices from the roasted chicken. Add the bell peppers and garlic, cook for another 10 minutes. Add the corn, rosemary, thyme, and chicken broth. Bring to a boil then turn down to a simmer. Make a slurry of the half and half and cornstarch stirring until completely smooth. Pour and stir into the soup. Pour in the heavy cream or half and half. Let come to a soft boil, add the cheeses stirring until melted then add the chicken. Simmer for 10 more minutes or until vegetables are tender.