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SMOKED CORN CHOWDER 4 ears sweet corn, husks and silks removed |
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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 1 cup (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.
Oil the corn and oil the grill. Place corn on the grill and smoke for 30 minutes.
Remove the corn and allow to cool. Dice 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.
Yield: 10 servings
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