Grilled Chicken And Corn Chowder

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Washington Post


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8 boneless skinless chicken thighs, excess fat trimmed (about 1 1/2 pounds total)

3 tablespoons olive oil

2 teaspoons kosher salt, plus more as needed

1 teaspoon freshly ground black pepper, plus more as needed

Leaves from 2 sprigs thyme, chopped (2 teaspoons)

4 ears corn, husks and silks discarded

2 red bell peppers, stemmed, seeded and cut into 4 equal pieces

1 large red onion, cut into 1/2-inch disks

4 cups low-sodium chicken broth, plus more if needed

2 medium russet potatoes, peeled and cut into 3/4-inch pieces

1/4 cup heavy cream

12 basil leaves, coarsely chopped

2 scallions (white and light-green parts), cut crosswise into thin slices

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