Good morning people.
I was a beautiful day in the Hinterlands yesterday and I hope all of you had a great Easter Sunday with your families.
Today’s post is a “leftovers” post that I have been thinking about for a while. Corn and Chicken Chowder done on the smoker. This is something like the leftover BBQ Turkey soup from Thanksgiving. I had cooked a whole chicken for a post on how to grill chicken (to be posted in the near future), and we had a few left overs so I decided to put together this chowder I have been wanting to create just to see how it would turn out.
The short grill description I will give you is I used hickory wood on my gas grill to “quick” smoke the chicken and this already smoked chicken is the core to the chowder I fixed the next day. Since this is a on the fly creation I made changes to the normal on the web recipes, I used cauliflower instead of potatoes and used fresh chilies to warm it up and cilantro to give it a TexMex flavor. The other change I made was I cooked this on the charcoal smoker the next day again using hickory wood but I did not use the water pan that I would if I were cooking the meal on the grill. This was cooked in one of my trusty cast iron dutch ovens at a smoker temperature of around 300° . I monitored the smoker temp with the Maverick ET732 to be sure that it kept temp for the first part of the smoke. You will have to continually check the chowder as it cooks, stirring it so that it does not burn. The Dutch oven is left open so that the chowder can pickup more of the hickory wood flavor as it cooks at a very slow boil.
So lets get you started.
Smoked Corn and Chicken Chowder
- 5 slices of bacon
- 1 smallish onion diced
- 1 head cauliflower, cut into florets
- 1 red chili pepper, chopped seeds removed
- 2 garlic cloves, minced
- 2 cups chicken stock
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 1 can Rotel tomatoes
- 2 chipotle peppers in adobo, chopped
- 2 Tbsps. adobo sauce
- 1 small bag of frozen corn
- cilantro chopped
- salt and pepper to taste.
- Setup your smoker and get it started. it will come up to temp as you put together the chowder.
- Fry the bacon in your Dutch oven then drain on paper towels. These will be used as garnish later. FYI, I usually cook the entire pack of bacon because I cannot resist eating the draining bacon as it cools…..my bad….I also use the outdoor grill that has a side burner to cook the bacon, so I don’t have to hide the extra bacon that gets eaten!
- Saute your onions and garlic in the bacon fat till they are translucent, about 4 to 5 minutes.
- Add the cauliflower, red chilies, AP flour and stir to make sure all the veggies are coated. Cook until the flour starts to brown.
- Make the “chowder” by combining the chicken stock with the half-and-half. Move the dutch oven to the smoker, add in the “chowder” mixture and bring to a slow boil. Add hickory wood to the smoker. Add the remaining ingredients, Rotel tomatoes the chipotles the adobo sauce, the corn and cover the smoker, be sure to watch the temperature and uncover the smoker if it gets too hot.
- About 20 minutes into your cook, uncover the smoker and stir the chowder, cover the smoker. Check back on the chowder about every 10 to 15 minutes taste add the salt and pepper, when you are satisfied with the taste your real close to being done.
- The entire cook should take around 45 minutes. Remove from the smoker and set on the table. Scoop it up into serving bowls and garnish with the cilantro and what ever crumbled bacon made it to the table.
This is a great easy way to use that left over chicken, and if you do not want to use the smoker to cook it just do it on the stove top and cover the dutch oven while it cooks.
Until next week take care and come back.