Saturday, September 08, 2007

Smoked Chicken & Roasted Corn Chowder

When you have a good BBQ and a smoker it opens a whole new world of flavours to explore. Today we made a thick corn chowder using smoked chicken breasts and roasted corn. I added a few spices and ended up with a delightful treat. Hope you enjoy.

Smoked Chicken & Roasted Corn Chowder
2 Tbsp butter
1/2 medium onion, diced
2 smoked chicken breast, diced
5 ears corn roasted and the kernels cut off the ear
2 medium carrots, peeled and diced
2 celery stick, diced
2 head roasted garlic
3 Tbsp flour
1/2 roasted sweet red pepper
2 cups milk
3-4 cps chicken broth
2 Tbsp cumin
2 Tbsp Hot Sauce (I used Trinidad Hot Sauce)
3 Tbsp dried cilantro leaf
Salt and Pepper to taste
Shredded Cheddar Cheese

In a large dutch oven melt the butter and saute the onions and 1 head of roast garlic just until the onions get soft.

Stir in the flour and mix well.

Add the chicken, 2 cups of corn kernels, carrots, celery, cilantro, cumin, hot sauce, broth, and salt and pepper. Bring to a boil then lower temperature and simmer for 5 minutes

As the pot simmers combine the rest of the corn, half the roasted pepper, the last garlic head, and the milk. Use a blender to puree until smooth.

Dice the rest of the red pepper.

When the pot is done simmering add the puree and red pepper and mix well. Bring the pot back to a simmer and simmer for another 5 minutes. Stir it often or it will stick to the bottom of the pan as it gets thick.

Serve with shredded cheddar on top or even a dollop of sour cream if you prefer.

Makes 6 - 8 two cup servings.

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