Smoked Corn And Pepper Chowder Recipe

Name: Smoked Corn And Pepper Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears sweet corn, husks and silk removed; 2 jalapenos, stems removed; 3 slices bacon, minced; 1 cup chopped onion; 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, cut into 1/2-inch pieces (about 1 pound); 1 bay leaf; 1 cup heavy cream; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon white pepper; 1/4 teaspoon hot pepper sauce

Servings: persons

4 ears sweet corn, husks and silk removed
2 jalapenos, stems removed
3 slices bacon, minced
1 cup chopped onion
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, cut into 1/2-inch pieces (about 1 pound)
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
1/4 teaspoon hot pepper sauce

1
Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
2
Place corn and peppers 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 and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced.
3
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, peppers, potatoes, and bay leaf; simmer 20 minutes.
4
Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.

1030

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ears sweet corn, husks and silk removed, 2 jalapenos, stems removed, 3 slices bacon, minced, 1 cup chopped onion, and more.

Yes, Smoked Corn And Pepper Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Corn And Pepper Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions