If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!
Recipe courtesy of Rachael Ray
BBQ Chicken, Red Bean and Corn Country Chowder
Total:
40 min
Active:
10 min
Yield:
s: 4 to 6 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
s: 4 to 6 servings
Level:
Easy

Ingredients

BBQ Sauce: 
  • 1 cup organic ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons dark amber maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon coarse black pepper
  • 2 cloves garlic, finely chopped
Chowder:
  • 1 tablespoon EVOO
  • 4 ounces smoky bacon, chopped, optional
  • 5 to 6 baby Yukon gold potatoes, chopped
  • 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels
  • 2 to 3 ribs celery, chopped
  • 1 red onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped
  • 3 tablespoons fresh thyme leaves, chopped
  • 1 round tablespoon seafood seasoning, such as Old Bay (a palmful)
  • 1 bay leaf
  • One 12-ounce bottle warm lager beer
  • One 15-ounce can red kidney beans
  • Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles
  • 4 cups cooked chicken, chopped or shredded
  • 4 cups chicken stock, homemade or store-bought
  • 1 ripe avocado
  • 1 lime, juiced
  • Tortilla chips

Directions

For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) 

For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. 

When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.

IDEAS YOU'LL LOVE

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Chicken with Spinach

Smoked Eel Chowder

Recipe courtesy of Ed O'Neill

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here