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Author Topic: smoked chicken/corn chowda  (Read 249 times)

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Offline Nate

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smoked chicken/corn chowda
« on: November 29, 2017, 04:50:36 PM »
I started on the stock for some smoked chicken and smoked corn chowda.  ill reduce this down a couple times today/night and get to making the chowda tomorrow. 


Ingredients:

- 2 cans corn or 2-3 ears of fresh corn on the cob shucked, grilled and cut from the cob
- pulled chicken from 1 smoked whole chicken
- 1 red bell pepper small diced
- 1 orange bell pepper small diced
- 1 yellow bell pepper small diced
- 1 med yellow onion small diced
- 1-2 Jalapeno's small diced
- bacon (optional)
- 4-5 QTS homemade chicken stock
- 1 QT heavy whipping cream or cream soup base

chicken stock ingredients and directions:

- chicken carcas's (i usually use 2 per pot)
- 2 yellow onions quartered
- 1 small package of celery chopped up into 1 inch pieces
- 1 small bag of carrots chopped up into 1 inch pieces
- a couple jalapeno's halved
- sodium free chicken bullion (to taste)
- 1 large pot
- water to fill pot to within 2 inches from the top

directions:

1. put carcass into pot
2. add all vegetables to pot
3. add bullion to pot
4. fill pot tp with in 2 inches from top
5. bring pot to a boil and reduce contents by 1/2 or 3/4
6. refill pot and repeat step 5
7. once pot has reduced a second time strain all contents
8. throw away all bits from liquid
9. put liquid into refrigerator until all the fat has solidified on top of the liquid
10. remove fat and throw away
11. bring liquid to a boil


chowder directions:

1. once stock has come to a boil, add all vegetables and meat and let it come to a gentle boil for about 45 minutes
2. add heavy cream or cream soup base
3. if you like it a little thicker, you can use a little cold water and corn starch slurry
4. once chowder is at your desired thickness remove from heat and serve.







« Last Edit: December 02, 2017, 06:29:56 PM by nmeyer414 »
Nate

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Offline Flyin6

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Re: smoked chicken/corn chowda
« Reply #1 on: November 30, 2017, 08:00:38 PM »
Canning some Nate?

That's a lot of chowda.
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Offline Nate

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Re: smoked chicken/corn chowda
« Reply #2 on: November 30, 2017, 08:43:43 PM »
no canning don, that pot contains 3 chicken worth of bones, onions, carrots, celery and some peppers and garlic and is going to be the stock as to which I will start the soup with.

Nate

Give me coffee for the things I can change and Bourbon for the things I cannot!

Offline Nate

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Re: smoked chicken/corn chowda
« Reply #3 on: November 30, 2017, 08:45:32 PM »
so I spent yesterday and today boiling down all of the above 3 times, removed all remanents, and not I just have stock chilling in the fridge so I can strain the layer of fat from the pot.

tomorrow I will boil it down once more, add the chicken, corn and the other stuff.
Nate

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Offline Nate

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Re: smoked chicken/corn chowda
« Reply #4 on: December 01, 2017, 03:53:44 PM »
onions, red, yellow and orange bell peppers, 1 jalapeno small diced.

smoked chicken and turkey from the smoked turkey legs I did a while back pulled/chopped and ready to go into the stock.

oh and corn fried in bacon grease......why bacon grease........because bacon grease  :beercheers:....lol
« Last Edit: December 01, 2017, 03:54:48 PM by nmeyer414 »
Nate

Give me coffee for the things I can change and Bourbon for the things I cannot!

Offline Nate

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Re: smoked chicken/corn chowda
« Reply #5 on: December 02, 2017, 06:02:55 PM »
and here is the final product......
Nate

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Online EL TATE

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Re: smoked chicken/corn chowda
« Reply #6 on: December 04, 2017, 11:15:05 AM »
That looks pretty terrible. Where's the BpA filled toxic chemicals? where's the cancer causing preservatives? no extra sodium??? no thank you sir! you'd better just dispose of that through a new government controlled program called SITT, or Send It To Tate.
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Offline Nate

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Re: smoked chicken/corn chowda
« Reply #7 on: December 04, 2017, 11:28:44 AM »
funny you say that tater, I added absolutely no additional salt.
Nate

Give me coffee for the things I can change and Bourbon for the things I cannot!

Online EL TATE

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Re: smoked chicken/corn chowda
« Reply #8 on: December 05, 2017, 10:35:58 AM »
That's the very reason they say to season soups at the end since most of the flavor compounds build so many layers you really don't need much if any when they're all combined. I'm betting that the smoking aspect took care of all of that for you. I can taste it through the computer screen btw.
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