Smoked Chicken Corn Chowder with Fresh Yams
5 pounds chicken thighs and breast
4 ears fresh corn
1 large jalapeno pepper
4 ribs celery, 1/4"" dice
3 bell peppers, any color, 1/4"" dice
2 red onions, 1/4"" dice
1 1/2 Tablespoons chopped garlic
2 medium yams, 1/4"" dice
3 quarts chicken or vegetable stock or water
2 cups béchamel, fairly thick
1/4 cup brown sugar
1/2 cup bourbon
1/4 cup fresh thyme
2 Tablespoons fresh oregano
3 Tablespoons fresh sage
Smoke chicken, corn and jalapeno separately with hickory wood until done.
Pull meat from chicken, remove corn from cobs and seed and dice jalapeno.
Cover yams with cold stock, bring to boil, cook over medium flame until just tender.
Sweat celery, onions, bell pepper and garlic in olive oil until softened, about 3 - 4 minutes.
Add brown sugar.
Stir gently until sugar melts and begins to caramelize.
Add bourbon to deglaze.
Add chicken, corn, jalapeno, yams and stock. Heat to simmer.
Stir in béchamel.
Add chopped fresh herbs.
Season with salt and pepper.
May be garnished with chiffonnade of fresh herbs.
Yield: 25 servings"