Name: Smoked Chicken Corn Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1/2 shallot- grated or minced; 1/2 red onion- diced; 1T minced garlic; 3T evoo; 1/2 stick butter; 1/2 cup half & half; 2 cans chicken broth (+1 chicken bouillon cube); 1 can sweet corn; 6 medium gold potatoes- seasoned and roasted (350F for 30 minutes); 4 large smoked chicken thighs (see recipe on the blog- seasoned with garlic, onion, chipotle); 6 strips bacon- cooked; 2T chipotle tabasco; 1T paprika; 1/4 cup grated parmesan; seasoned salt to taste; pepper to taste; green onion for garnish

AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginner

Smoked Chicken Corn Chowder! Soup season is in full blast here in Wisconsin. The perfect way to warm up when its only 9 degrees outside. This recipe makes enough for lots of leftovers to enjoy over and over. As always, everything is better with bacon!

Yields8 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

1/2 shallot- grated or minced

1/2 red onion- diced

1T minced garlic

3T evoo

1/2 stick butter

1/2 cup half & half

2 cans chicken broth (+1 chicken bouillon cube)

1 can sweet corn

6 medium gold potatoes- seasoned and roasted (350F for 30 minutes)

4 large smoked chicken thighs (see recipe on the blog- seasoned with garlic, onion, chipotle)

6 strips bacon- cooked

2T chipotle tabasco

1T paprika

1/4 cup grated parmesan

seasoned salt to taste

pepper to taste

green onion for garnish

To prep potatoes, chicken and bacon:

On a sheet pan in a pre-heated 350 degree oven, roast seasoned potatoes until they are fork tender, about 30 minutes. Blend using a food processor or immersion blender with some of the chicken broth.

Pull smoked cooked chicken thighs and dispose skin and bones. See recipe here: https://foodiesinourthirties.com/?cp_recipe=smoked-chicken-thighs

Cool bacon until crispy, cut into small strips.

To make the chowder:

In a Dutch oven or similar large pot, place the shallot, red onion, minced garlic, evoo and butter and heat over medium heat.

Once the butter has melted and the onions are translucent, add the half and half, chicken broth, bouillon cube, blended potatoes and corn. Mix well and simmer for 15 minutes.

Add the smoked cooked chicken thighs, bacon, chipotle tabasco, paprika, shredded parmesan, seasoned salt and pepper. Combine and garnish with extra parmesan cheese and green onion, enjoy!

Ingredients