Do you have grilled corn and chicken left over from yesterdays barbecue? Great! My chowder is an awesome way to use those grilled leftovers. The chowder comes together in a snap and your family will think you've labored all day to arrive at the sweet smoky taste. (Sometimes, I grill extras just so I can make my lazy day chowder).
Remove the corn from the cob. You'll need about 1 1/2 cups.
In a large stock pot, fry 4 slices of bacon which have been cut into small pieces. Add the diced onions, minced garlic and red and green peppers. Sauté until tender.
Add the chicken broth next. Chunky chop the grilled chicken and add it into the broth along with the grilled corn and one diced potato. Sprinkle in the cumin.
Season with salt and pepper to taste and add the optional dash of hot sauce. Simmer for 45 minutes. Finally, add the cream and stir to incorporate. Top with fresh cilantro and head for the table. Delish!
Here is the recipe:
Grilled Corn and Chicken Chowder
4 slices bacon, cut in small pieces and fry
1 1/2 cup grilled corn, removed from the cob
1 1/2 cup grilled chicken, chunky chopped
1 red onion, diced
1 garlic clove, minced
1/4 cup green pepper chopped
2 T red pepper chopped
1 potato, peeled and diced
32 ounces of chicken broth
1/2 t cumin, or to taste
1/2 cup whipping cream
sprig of cilantro for each bowl served
salt (kosher) and pepper to taste
Optional: dash of hot sauce
In a large stock pot, fry the bacon till crisp. Add the diced red onions, minced garlic, and the red and green peppers. Saute until tender.
Pour in the chicken broth. Add the chopped grilled chicken and corn. Stir to blend. Add the
cumin and salt and pepper to taste. Add the hot sauce now, if desired. Simmer 45 minutes. Stir in the cream and adjust the seasonings.
Add a sprig of cilantro to garnish each bowl served.