Name: Smoked Corn Chowder
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 3-4
Ingredients: 8 corn on the cob; ½ large white onion; 3 celery stalks; ½ large carrot; 1 yellow potato; ½ lb cured belly bacon; 2 tbsp fresh tarragon; 3 tbsp all-purpose flour; 3 tbsp butter; 225ml heavy cream; 1L chicken broth; Salt; Black pepper; Chives for garnish

Smoked Corn Chowder

Rated 5.0 stars by 1 users

Food:

Pork

Serves:

3-4 servings

Prep Time:

10 min

Cook Time:

45 min

Finish off corn season with a bang and welcome in soup season with this Smoked Corn Chowder, it's creamy, smokey and packed with tons of flavour. The key to a real chowder is starting it off with browning that bacon and cooking your veggies in that delicious bacon flavour. Pop the corn on the cob into the smoker for that added hit of smokey flavour, blend it all together, then top with corn kernels, chopped chives and cracked black pepper for the perfect bowl of chowder this fall.

By:

Chef Matt Basile

Ingredients

8 corn on the cob
½ large white onion
3 celery stalks
½ large carrot
1 yellow potato
½ lb cured belly bacon
2 tbsp fresh tarragon
3 tbsp all-purpose flour
3 tbsp butter
225ml heavy cream
1L chicken broth
Salt
Black pepper
Chives for garnish

Instructions

Set smoker to 325F.
Place the corn on the cob in the smoker and let smoke for 25 minutes.
Finely dice the onion, celery and carrot. Dice the potato and bacon. Finely chop the tarragon.
Add the belly bacon and tarragon to a large pot on the elevated rack, stir and let cook and the fat starts to render and the bacon starts to brown, then add in the carrot, celery, onion and potato and stir. Let the vegetables cook and soften. Sprinkle in the flour and mix, then add the butter and mix. Allow to cook and thicken slightly, about 1-2 minutes, then pour in the chicken broth and cream. Allow to simmer and reduce, at least 20-30 minutes to let the flavours develop.
Remove the corn from the smoker. Add a bit of oil to the flattop and add the corn, searing on all sides. Remove from the grill and allow to cool slightly, then cut the kernels off the cob of 7 of the ears of corn. Set the 8th one aside.
Remove the chowder from the heat and add in the corn and season with salt. Using a hand immersion blender, blend the chowder, keeping it thick and the corn kernels as still visible, it shouldn’t be smooth.
Cut the kernels of corn off of the final cob of corn and thinly chop the chives.
To serve, ladle the chowder into a bowl, top with the corn kernels and chopped chives, season with cracked black pepper.

Smoked Corn Chowder