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8 oz. bacon, small dice
1½ lb. onions, small dice
1 ½ lb. red potatoes, small dice, skin on
6 c. chicken stock
2 carrots, medium sized, peeled, small dice
2 celery stalks, medium sized, peeled, small dice
5 ears fresh corn
2 c. heavy cream
½ c. sour cream
2 Tablespoons cilantro, chopped


Smoke-cook whole ears of corn at 200°F for about 25 - 35 minutes, or until corn is tender in smoker. Cut corn off the cob and reserve. Save cobs. In a heavy bottom soup pot, sauté the bacon until crispy, leaving no white fat showing. Remove about half of the grease. Add the onions and sauté until translucent, about 5 minutes. Add carrots and celery. Cook slowly over low heat for about 10 minutes.
Add the chicken stock, potatoes, corn cobs, and cover partially. Gently simmer for about 15 minutes. Lower heat just under simmering (no bubbles) and add cream, and corn. Stir well. Remove corn cobs and discard.
Adjust seasonings with salt and cayenne pepper. Mix cilantro into the sour cream and drizzle over the hot chowder.
Yield: 6 - 8 servings
Recommended wood: Hickory