Stove Top Smoker Smoked Ham And Corn Chowder Food

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

CORN AND HAM CHOWDER

Steps:

• Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
• Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

STOVE TOP SMOKER EASY SMOKE AND ROAST

Steps:

• Use two tablespoons of your preffered wood chips, depending on what type of meat you are using.
• Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape.
• Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 400¼ F for 45 minutes uncovered.
• Inside will be moist and smoky - outside will be crispy and brown.
• If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven.
• For larger items the Camerons Multi-Roaster can be used.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

SMOKED HAM CORN CHOWDER

Steps:

• Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

STOVE TOP SMOKER CORN-ON-THE-COB

Steps:

• Trim the husk and as much silk as you can from the ears.
• Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
• Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
• Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
• Check the corn for doneness after about 15 minutes.