Smoked Chicken Chowder Ingredients
- 3 cups smoked (or baked) chicken
- 3 to 4 cups sweet corn kernels
- 3 to 4 russet potatoes cubed into bite-size pieces
- 3 cups milk (Skim milk works but 2 percent milk is best.)
- 3 cups chicken broth
- 3 to 4 pieces bacon
- 2/3 cup chopped shallots (You can substitute 1 cup chopped onion.)
- 1 1/2 tsp dried thyme
- 1/2 jalapeño pepper chopped with seeds removed
- 1 tsp freshly cracked black pepper
- 1 tsp pepper
Cut the bacon into small pieces. Sauté the bacon until crisp over medium heat in a dutch oven or large pot with a thick bottom. Remove bacon and set aside. Take out half of the bacon grease.
In the remaining grease, sauté the shallots until almost translucent. Add the jalapeño pepper and sauté for another 3 minutes or so. Add the chicken broth and potatoes. Allow to simmer at a slight boil with lid on.
After 10 minutes, add the corn. Allow to cook for another 10 minutes or until potatoes are fork tender.
Remove half the potatoes and set aside. Now, take an immersion blender and blend until
smooth. If you don't have an immersion blender, mash the potatoes with a potato masher.
Add the crisp bacon, cooked chicken, thyme, salt, pepper and milk. Add back the potatoes you removed earlier. Bring to a low boil. Serve immediately with chopped fresh parsley sprinkled on top and crusty bread for dipping.
Smoky, creamy and delicious!
A couple of comments: If you don't like spice, don't use the jalapeño. If you like your chowder very spicy, add back some jalapeño seeds or add more chopped jalapeño. But be careful; those little seeds pack a punch.
Dave Lobeck, of Sellersburg, Ind., is a financial advisor, barbecue chef and Kansas City Barbecue Society judge. He writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.