Smoked Corn and Pepper Chowder

Total Time
Prep 15 mins
Cook 2 mins

Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food!

Ingredients Nutrition


  1. Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
  2. Place corn and peppers on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced.
  3. In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, peppers, potatoes, and bay leaf; simmer 20 minutes.
  4. Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.
Most Helpful

5 5

One of the best corn chowders I've ever had! (And I've had a few) That's even considering that I used fat-free 1/2 and 1/2 for the cream. :o) I was thinking of smoking the onions and bell peppers, too, but wondered if too much of a good thing might not be so good. Served with garlic toast, it was amazing. We're making it again tonight for my dad. Highly, HIGHLY recommended. Thanks, Rita!

5 5

Rita, this was simply delicious! The only change I made to the recipe was to add in some diced ham. It had just the right amount of spicy heat for us. I served crackling bread with it for a perfect cool night's meal. Thanks for sharing!