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SMOKE THE CHEESE HEADS CHOWDER




Source of Recipe


Buccs Fans


List of Ingredients




4 ears sweet corn, husks and silk removed
3 slices bacon, minced
1 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup flour
5 cups chicken stock
2 large potatoes (about 1 pound), cut into 1/2-inch pieces
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce

Recipe



For best results for this recipe, use hickory or mesquite wood chips or
chunks in your charcoal, gas grill or smoker. Place corn on cooking
grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over
charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn
kernels from the cob with a sharp knife. In a Dutch oven, cook bacon
over low heat until crisp. Add onions and cook 2 minutes or until
transparent. Add green and red peppers and continue to cook for 6
minutes, until peppers are tender. Add flour. Stir and cook for 3
minutes. Add chicken stock gradually, stirring to combine. Bring to a
boil, stirring frequently. Add smoked corn kernels, potatoes, and bay
leaf; simmer 20 minutes. Add heavy cream, salt, Worcestershire sauce,
white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

serves 10,