Creamy Chicken & Corn Chowder

by stoked

stoked

Inserts Used:

Smoker/Infuser

Cast Iron Kettle

Ingredients Used:

1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
8 slices bacon, cooked & crumbled
1.4 cup butter, diced in t Tbsp pieces
1 large red bell pepper, diced ( 1 1/2 cups)
1 medium yellow onion, diced ( 1 1/4 cups)
1-2 jalapeños, seeded for less heat if desired, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
3 medium russet potatoes, peeled and diced slightly less than 1-2-inch thick (3cups)
2 bay leaves
Salt & freshly ground black pepper, to taste
2 1/2 cups half and half
Green onions and seeded, finely chopped jalapeños (optional), for serving

Print Recipe

Preparation

Step 1

Bring grill to medium heat.

Step 2

Place butter in STOK Wok insert and allow to melt.

Step 3

Add red bell pepper, onions, jalapeños and allow to simmer for about 3 minutes.

Step 4

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Add garlic and flour. Stir constantly.

Step 5

Add chicken broth and continue to whisk these ingredients together.

Step 6

Add potatoes, bay leaves, and season with salt and pepper. Allow these ingredients to cook for about 10 minutes. (until potatoes are tender)

Step 7

Cook bacon alongside the Wok insert using the Griddle insert until crispy.

Step 8

Crumbled cooked bacon and set aside.

Step 9

Add in cooked chicken, corn, and half and half.

Step 10

Allow for the soup to simmer uncovered for about 10-15 minutes longer, stirring occasionally.

Step 11

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Top with crumbled bacon, green onions, and optional jalapeño.

Step 12

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Serve and enjoy!