Best Smoked Corn And Pepper Chowder Recipes

SMOKED TURKEY AND CORN CHOWDER

Smoked Turkey And Corn Chowder image

Make and share this Smoked Turkey And Corn Chowder recipe from Food.com.

Provided by Dancer

Categories Chowders

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 ounces smoked turkey breast, diced
1 medium onion, diced
2 stalks celery, diced
1 large potato, diced
4 cups chicken broth
1/4 cup green chili, mild,chopped (canned)
1 lb corn (frozen)
1/2 cup cream
salt and pepper

Steps:

Place all ingredients (except cream) in a soup pot.
Slowly bring to a boil.
Reduce the heat and simmer until the vegetables are soft (about 1 hour).
Whisk in the cream and simmer for 20 minutes longer.
Serve warm.

SMOKY CORN CHOWDER

Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
Serve the corn chowder topped with bacon, scallions, herbs and cheese.

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