Smoked Corn and Chicken Chowder




Yield 4



  1. Setup your smoker and get it started. it will come up to temp as you put together the chowder.
  2. 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 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!
  3. Saute your onions and garlic in the bacon fat till they are translucent, about 4 to 5 minutes.
  4. Add the cauliflower, red chilies, AP flour and stir to make sure all the veggies are coated. Cook until the flour starts to brown.
  5. 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.
  6. 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.
  7. 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.

Courses Soup

Recipe by From Calculu∫ to Cupcake∫ at