Smoked Chicken and Corn Chowder Recipe
Ingredients
10 Cups water
1 Smoked chicken carcass
1 Bay leaf
3 Garlic cloves
1 Small onion - peeled and diced
1 Red pepper, cored and diced
4 Medium potatoes - peeled and cubed
2 Cups fresh or frozen corn
2 Cups smoked chicken meat - cubed
1 Tsp salt
½ Tsp black pepper
¼ Tsp dry thyme
½ Tsp paprika
½ Tsp turmeric
1½ Cups 10% cream
Preparation
In a large Dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 ½ - 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
Serve hot.
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.
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