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Smoked Chicken Corn Chowder

 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:
1

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.

2

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

3

Cool bacon until crispy, cut into small strips.

To make the chowder:
4

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

5

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.

6

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!