Smoked Chicken Chowder
- Yield 6-8 servings
- 4 -- ears fresh corn, husks and silk removed
- 2 teaspoons extra virgin olive oil
- 4 slices thick cut bacon, cut into 1/4 inch pieces
- 1/4 cup finely chopped shallot
- 3/4 cup small diced celery
- 1 -- minced chipotle pepper in adobo sauce
- 1/2 teaspoon salt plus additional to taste
- 1/4 teaspoon freshly ground black pepper plus additional to taste
- 2 tablespoons flour
- 6 cups chicken broth or stock
- 1 1/2 pounds Yukon Gold potatoes, unpeeled, diced
- 1 -- store bought Rotisserie chicken
- 1 -- (16 ounce) package frozen corn, thawed
- 2 cups heavy cream
- 1 tablespoon fresh thyme or 1 teaspoon dried
Preheat broiler. Rub the ears of corn with the olive oil and place on a large baking sheet. Place under the broiler and broil until lightly charred, turning occasionally.
Cook the bacon in a very large skillet until crispy; remove with a slotted spoon and drain on paper towels. Add the shallots, celery and chipotle pepper to the pan with the bacon drippings and saute over medium heat until tender.
Sprinkle vegetables with the flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and stir to coat. Transfer the vegetables to a large stock pot and add the chicken stock and the potatoes; bring to a boil and cook until the potatoes are tender, about 13 minutes.
Using a sharp knife, carefully remove the corn from the cobs, slicing downward from the tip to the base. Add the corn along with 2 of the empty cobs to the pot.
Remove as much chicken as possible from the Rotisserie chicken; use dark and white meat, but do not use the skin. Dice the chicken and add to the pot.
Puree the thawed corn in a food processor and stir into the pot. Simmer over low heat for 15 minutes. Remove the cobs from the soup and discard.
Stir in the heavy cream, the bacon pieces and the thyme along with additional salt and pepper to taste; simmer an additional 10 minutes until heated through and slightly thickened.