Smoked Corn Chowder

Smoked Corn Chowder
Yield: 10

4 ears sweet corn, husks and silks removed
2 tbsp olive oil (30ml)
6 slices bacon, minced
1 cup diced onion (250ml)
1/2 cup diced red bell pepper (125ml),
1/2 cup diced yellow bell pepper (125ml)
1/2 tsp dried hot pepper (5 ml)
1/2 cup flour (125 ml)
4 cups chicken stock (1000ml)
2 x large potatoes (about 1 lb)
1 cup heavy cream (250 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp ground white pepper (1.25 ml)
1/2 tsp Worcestershire sauce (2.5 ml)
1 x bay leaf
3 cups of hickory or mesquite wood chips

Directions:

Smoked Corn Chowder

Place 2 cups (500ml) of wood chips into a bowl of water to soak for 1 hour.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.

Place potatoes into a large pot of water and bring to a boil. Turn down heat and let simmers until potatoes are slightly cooked. They should only cook for about 5-7 minutes. Drain.

Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes. Place par boiled potatoes on grill and smoke for 30 minutes.

Remove the potatoes and corn and allow to cool. Dice, potatoes, onion and peppers. Cut corn kernels off the cob with a sharp knife.

Fry bacon in a large pot. Add dried peppers, onions, peppers and cook until soft (approx. 10 minutes).

Add chicken stock and bring to a boil. Add smoked corn, corn stalks and diced potatoes and simmer for 15 minutes. Remove corn stalks

Add cream, salt and pepper and Worcestershire sauce.

Serve hot, room temperature or chilled.