Prep 15 mins
Cook 1 hr
From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
- 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
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1⁄2 cup heavy cream (optional)
- Render the fat from the bacon over low heat in a saucepan.
- Place 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.
- Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.
- When the fat is rendered and the bacon is cooked, remove and reserve.
- Add 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.
- Meanwhile, 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.