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Smoked Chicken Corn Chowder

Source of Recipe


From "United Tastes of Texas" by Jessica Dupuy



List of Ingredients



• 2 ears fresh corn, husks removed
  
• 2 center-cut bacon slices
  
• 1 medium onion, chopped
  
• 1 (4-ounce) can diced green chiles
  
• 1 jalapeño pepper, seeded and chopped
  
• 1 chipotle chile pepper in adobo sauce, finely chopped
  
• 2 cloves garlic, minced
  
• 2 medium-size baking potatoes, peeled and diced
  
• 4 cups chicken broth
  
• 3 cups shredded smoked chicken
  
• 2 cups heavy cream
  
• 3 plum tomatoes, seeded and chopped
  
• 1 tablespoon finely chopped fresh parsley
  
• 1½ cups shredded Monterey Jack cheese
  






Instructions



1. Cut kernels from cobs. Reserve corn and cobs.
   
   
2. Cook bacon in a Dutch oven over medium-low heat 8 minutes or until crisp; remove bacon and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
   
   
3. Increase heat to medium-high. Sauté onion and next 4 ingredients in hot drippings 5 minutes or until tender. Add potato, and sauté 1 minute. Add broth and reserved corn cobs, and cook 12 to 15 minutes or until potatoes are tender. Stir in chicken, next 3 ingredients, and corn kernels. Reduce heat to low and simmer, stirring often, 15 minutes or until slightly thickened. Remove from heat. Discard corn cobs. Stir in 1 cup cheese. Ladle into bowls, and sprinkle with remaining ½ cup cheese and crumbled bacon.
   
   Makes 6 to 8 servings