Smokehouse Corn Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This smokehouse corn chowder recipe is a comforting and hearty dish that combines the smoky flavors of bacon with the sweetness of corn. Packed with tender chunks of potatoes, creamy broth, and a medley of aromatic spices, this chowder is perfect for chilly evenings or as a satisfying meal on its own. With just a few simple ingredients and easy steps, you can whip up a bowl of this delicious corn chowder in no time.

Keywords: smokehouse, corn chowder, bacon, comforting, hearty

smokehouse corn chowder recipe details

Smokehouse corn chowder recipe, recipe Rating: 4.6
Number of votes:109

Grilled corn cut into a chipotle-flavored broth makes an incredible, smoky chowder.
Ready in: 55 mins

Ingredients

Makes: 20 cups

• 24 ears of corn, husks removed
• 1/4 cup olive oil
• 2 tablespoons butter
• 4 large onions, diced
• 5 stalks celery, diced
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1 teaspoon sweet smoked paprika
• 16 cups chicken stock
• 1 teaspoon salt
• 3 tablespoons sugar
• 1/2 cup heavy cream

Preparation method

Prep: 20 mins | Cook: 35 mins

1. Preheat grill to medium-high heat. Add corn and grill until slightly charred, about 10 minutes, flipping throughout the cooking time. Let cool slightly, then cut kernels off the cob.
2. Combine olive oil and butter in a large soup pot and et over medium heat. When butter melts, stir in onions and celery. Cook for about 10 minutes to soften.
3. Add corn kernels, chipotle peppers, and smoked paprika. Cook for 2 minutes, then pour in the chicken stock.
4. When stock comes to a boil, turn heat down to medium-low and simmer for 15 minutes. Season with salt and sugar.
5. Puree the soup in batches in a food processor or blender. Return to soup pot, add cream, and serve.