Smoked Chicken and Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 ea Ears of Dave Harper's Triple Sweet Corn
3 cups Water
1 clove Garlic, minced
¼ ea Spanish Onion, small dice
1 ea Yukon Gold Potatoes, small dice
¾ lb Applewood Smoked Chicken Breast
dash Smoked Paprika
.25 Bay Leaf
1 sprig Fresh Thyme
.5 ea Red Bell Pepper, small dice
1 ea Celery Stalk, small dice
.5 Qt Heavy Cream
TT Salt and Pepper
1-4 oz. Roux
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Directions: |
Directions:
Method
- Remove the outer husks of the corn, leaving one-two layers of hush on. Lay on a sheet pan and put 1/4” water in the bottom. Roast at 375 degrees for 18 minutes.
-Finish husking the corn and remove the kernels. Put the stalks into a large pot and add the water. Bring to a boil and simmer 30 mins. Strain and reserve the liquid. Discard the stalks.
-In a large pot, heat 2tablespoons of veg oil. Add the garlic and onion and sweat until fragrant and the onion begins to become translucent. Add the potatoes, bay leaf, thyme, smoked paprika, chicken and the reserved corn boil. Simmer for 10-14 minutes or until the potatoes are roughly 75% cooked. Add the pepper and celery and continue to simmer until the potatoes are tender.
-Slowly add the heavy cream and return the mixture to a simmer. Temper in the roux until the chowder is at your desired consistency.
-Season with salt and pepper and serve
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Number Of
Servings: |
Number Of
Servings:1.25 Quarts |
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