Stove Top Smoker Smoked Ham and Corn Chowder

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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 bell pepper, and
•  red bell pepper
• 2  large potatoes, peeled and diced small
• 1  cup  chicken stock
•  salt
•  white pepper
• 1  bay leaf
•  cayenne pepper

• White Sauce

• 4  tablespoons butter
• 4  tablespoons flour
• 2  cups milk
• 1⁄2 cup heavy cream (optional)

Directions

1. Render the fat from the bacon over low heat in a saucepan.
2. 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.
3. Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.
4. When the fat is rendered and the bacon is cooked, remove and reserve.
5. 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.
6. 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.