1 hr 15 mins
From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
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Units: US | Metric
- 1/4-1/2 cup diced bacon
- 5 ears corn (lightly smoked in the husk)
- 2 tablespoons mesquite wood chips, divided
- 1 1/2 cups smoked ham (diced after smoking)
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 cup diced green and red bell pepper
- 2 large potatoes, peeled and diced small
- 1 cup chicken stock
- salt & white pepper
- 1 bay leaf
- cayenne pepper
- 1Render the fat from the bacon over low heat in a saucepan.
- 2Place the corn, still in the husk, in the smoker on medium heat, using 1 tablespoon of the mesquite wood chips, for 10 minutes. Remove corn, clean and cut kernals off of the cob. Set aside.
- 3Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.
- 4When the fat is rendered and the bacon is cooked, remove and reserve.
- 5Add butter to pan if more fat is needed. Saute the onion, celery, carrots, and peppers until golden. Add the corn and potatoes. Saute 2 more minutes. Add the ham and chicken stock. Season to taste. Bring to a boil, lower heat, cover and simmer until potatoes are done, about 20 minutes.
- 6Meanwhile, prepare the white sauce. Melt butter over medium heat, stir in flour, and cook about 3 minutes, stirring constantly. Whisk in the milk and cook until smooth. Lower heat and cook about 10 minutes. Add to corn mixture for final 5 minutes. Season to taste. Add cream, if desired.
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Nutritional Facts for Stove Top Smoker Smoked Ham and Corn Chowder
Serving Size: 1 (454 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 376.8
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 7.1 g
- Cholesterol 32.9 mg
- Sodium 190.1 mg
- Total Carbohydrate 60.6 g
- Dietary Fiber 6.8 g
- Sugars 7.4 g
- Protein 10.6 g
The following items or measurements are not included: