Smoked Chicken-Corn Chowder
Posted by moderndaygourmet on September 2, 2007
I got this out of the newspaper years ago and I crave it every winter.
1/2 cup Liquid Smoke
1 cup water
2 pounds chicken breast tenders
1 medium onion, chopped
1/4 cup olive oil
2 medium potatoes, peeled and diced
3 cloves garlic, minced
1 fresh jalapeno, seeded and minced
1/4 cup flour
3 cups chicken broth
2 cups heavy cream (I have substituted half and half before)
4 plum tomatoes, seeded and diced
2 cups frozen whole kernel corn
1 cup shredded Monterey Jack cheese
Combine Liquid Smoke and water. Marinate chicken in this for 30 minutes. Grill tenders until done; chop into 1/2 inch cubes.
In a large kettle or pot, cook onions in oil over moderate heat until softened. Add potatoes, garlic and jalapeno and cook, stirring, 1 to 2 minutes. Stir in flour and cook over low heat, stirring, for 5 minutes. Slowly add chicken broth and cream; bring to a simmer. Add tomatoes, corn, cheese and chicken cubes. Simmer for 20 to 30 minutes or until vegetables are tender. Season to taste with salt and pepper. Makes 8 servings.