Bluefield Daily Telegraph, Bluefield, WV

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October 12, 2012

Flavor fall chowder with smoked chicken

By Dave Lobeck

CNHI News Service

Autumn is the favorite season for many people, including me. To accompany the changing leaves, one also needs a changing menu.

Soups and stews don't cut it in the heat of summer. I find nothing appealing about ingesting near-boiling liquid, other than a morning cup of coffee, when I'm facing a heat index topping 100 degrees.

Autumn is a different story. There's nothing like a warm bowl of soup on a cool, crisp evening. Today I share a fantastic chowder recipe.

By definition, a chowder is a thickened soup, often served with milk or cream as a major component of the broth. Trust me when I say this: You will love this chowder, especially if you take the time to smoke the chicken.

You can view a video we made of this recipe by going to Type “smoked chicken chowder" in the search window.

Smoking chicken is simple. Set up your charcoal grill with indirect heat, meaning your hot coals are piled on one side of the grill. Sprinkle the coals with hickory chips. Or, slide a hickory log next to the hot coals. Place the chicken on the side of the grill opposite the coals.

We used bone-in chicken breasts. You can use thighs, or an entire chicken for that matter. It is important to use chicken with the skin still intact, as the skin helps retain moisture.

Place the lid on the grill and bake for 45 minutes to an hour. The chicken is fully cooked when the temperature of the meat reaches 160 degrees Fahrenheit.

Remove the chicken from the grill and allow to cool. Pull the meat off the bone and cut into bite-sized pieces. Discard the skin. You'll need roughly 3 cups of cooked chicken.

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