Smoky Chicken Chowder Food

SMOKY ROASTED CHICKEN AND CORN CHOWDER

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

SMOKED CHICKEN CHOWDER

Steps:

• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

SMOKY TURKEY CORN CHOWDER WITH BACON

Steps:

• In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
• Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
• Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
• Serve chowder topped with crumbled bacon, scallions, and parsley.

SMOKY SEAFOOD CHOWDER

Steps:

• Mix flour and all spices together in a bowl.
• In deep pan fry bacon slices crisp remove and crumble in a bowl.
• Drain off bacon grease leaving any particles in pan.
• Add olive oil and heat on medium high scraping up any brown particles.
• Add bag of Simply Potatoes with onions and 1/4 cup chopped green onion reserving tops for garnish.
• When potatoes just start to brown add peeled deveined roughly chopped shrimp, cook for about 2 minutes.
• Add bowl of spice mixture and stir for 1 minute.
• Add back in crumbled bacon reserving some for garnish if desired.
• Add Liquid smoke and texas pete.
• Add whole baby clams with juice.
• Add bottled clam juice.
• Bring just to boil then lower heat to simmer for 5 minutes.
• Add Spinach.
• Slowly stir in half and half.
• Simmer gently for 35 minutes stirring occasionaly.
• Salt and Pepper to taste.
• Garnish with green onion tops and crumbled bacon.

SMOKED CHICKEN CHOWDER

Steps:

• Remove the skin and fat from the smoked chicken breast, and cut meat into 1/2-inch cubes.
• In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
• Wash and cut new potatoes into 1/4-inch dice.
• To kettle add potato and garlic and cook stirring, 1 minute.
• Stir in flour, and cook over moderately low heat, stirring 2 minutes.
• Whisk in 2 cups broth and half and half and bring to a boil while stirring.
• Add tomatoes, cheeses, parsley, ancho, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
• Season soup with salt/pepper and hot sauce, to taste.
• Good served in bread bowls!