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Smoked Chicken and Corn Chowder
Makes 6 Servings
*4 oz. Vermont smoked bacon, small dice and rendered
*2 oz. unsalted butter
*1 tsp. fresh garlic, chopped
*1 yellow onion, medium dice
*4 oz. flour
*1 1/2 cups chicken stock
*1 tsp. fresh thyme, chopped
*12 oz. smoked chicken breast, large dice
*8 oz. fresh corn
*1 1/2 cups cups half & half
*2 oz. bourbon
*Salt and freshly ground black pepper to taste
1Render bacon until crispy.
2Add butter and lightly saute garlic and onion until translucent. Add flour to make a roux.
3Add chicken stock and thyme. Bring to a simmer, add smoked chicken, corn, half & half and bourbon. Season to taste.
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT