Autumn is the favorite season for many people, me included. To accompany the changing leaves you also have a changing menu. Soups and stews simply don't cut it in the heat of summer. Other than a morning cup of coffee, I find nothing appealing about ingesting near boiling liquid when you will be facing a heat index topping 100 degrees.
Ah, but autumn, now that's a different story. There's nothing like a warm bowl of soup on a cool, crisp evening. Today we share a fantastic chowder recipe. By definition, a chowder is a thickened soup, often served with milk or cream as a major component of the broth. Trust me when I say this: You will love this chowder, especially if you take the time to smoke the chicken.
You can view a video we made of this recipe by going to www.YouTube.com/BBQMyWay . In the search window, type in "smoked chicken chowder."
Smoking chicken is quite simple. Set up your charcoal grill with indirect heat, meaning your hot coals are piled on one side of the grill. Sprinkle the coals with hickory chips. Or, slide a hickory log up next to the hot coals. Place the chicken on the side of the grill opposite the coals. We used bone-in chicken breasts. You can use thighs, or an entire chicken for that matter. It is very important to use chicken with the skin still intact, as the skin helps retain moistness. Place the lid on the grill and let it cook for 45 minutes to one hour. The chicken is fully cooked when the temperature of the meat reaches 160 degrees. (Use a thermometer to test it for food safety.)
Remove the chicken from the grill and allow it to cool. Pull the meat off the bone and cut into bite-sized pieces. Discard the skin. You'll need roughly 3 cups of cooked chicken.
Ingredients
3 cups smoked (or roasted) chicken
3 to 4 cups of sweet corn kernels
3 to 4 russet potatoes, cubed into bite-size pieces
3 cups milk (skim works, 2 percent is best)
3 cups chicken broth
3 to 4 pieces of bacon
2/3 cup chopped shallots (you can substitute 1 cup of chopped onion)
1 1/2 teaspoon dried thyme
1/2 jalapeno pepper chopped with seeds removed
1 teaspoon freshly cracked black pepper
1 teaspoon pepper
Cut the bacon into small pieces. In a Dutch oven or large pot with the thick bottom, saute the bacon until crisp over medium heat. Remove bacon and set aside. Take out half of the bacon grease. In the remaining grease, saute the shallots or onion until almost translucent. Add the jalapeno pepper and saute for another three minutes or so. Add the chicken broth and the potatoes. Allow to simmer at a slight boil with lid on. After 10 minutes, add the corn. Allow to cook for another 10 minutes or until potatoes are fork tender. Remove half the potatoes and set aside. Now, take an immersion blender and blend until smooth. If you don't have an immersion blender, mash the potatoes with a potato masher.
Add the crisp bacon, the cooked chicken, the thyme, salt, pepper and milk. Add back the potatoes you had removed earlier. Bring to a low boil. Serve immediately with chopped fresh parsley sprinkled on top and crusty bread for dipping. Smoky, creamy and delicious!
A couple comments: If you don't like any spice, don't use the jalapeno pepper. If you like it really spicy, add back some seeds or add more chopped jalapeno, but be very careful. Those little seeds pack a punch! Happy autumn!
Dave Lobeck is a financial adviser by day and a BBQ enthusiast on nights and weekends. He is also a Kansas City Barbecue Society (KCBS) judge. You can contact Dave with your BBQ and grilling questions at www.BBQMyWay.com.
2012, McClatchy-Tribune Information Services.
Source: http://www.sunherald.com/2012/11/07/4288938/bbq-my-way-smoked-chicken-and.html
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