BBQ Chicken, Red Bean and Corn Country Chowder

If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: s: 4 to 6 servings
LEVEL: Easy

ingredients

BBQ SAUCE:
    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
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    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.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on June 15, 2012

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      This is very good! I poached chicken breast in the barbecue sauce mixed with a couple cups of water to infuse those flavors, then chopped it up. Ended up using about 1.25 lb cooked chicken. Used 1/2 c of pinot grigio instead of beer since we don't have any in the house right now (horrors. I didn't have room in my pot to add the potatoes, probably because I used 5 ears of corn, a 20-oz can of kidney beans, and a 28-oz can of San Marzano tomatoes. That's OK, though, because I served it up with some dinner rolls; skipped the avocado and chips on top. Thanks for posting!

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    • on March 04, 2012

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      Great taste, this was good for my husband who loves BBQ and me (not so much but I love corn chowder. I was attracted to the recipe because I had most of the ingredients in the house. I used veg broth and russet potatoes because I didn't have chicken stock and gold potatoes and it was fine. I'd suggest adding more bacon if you're a bacon lover. Note on the prep time, chopping & measuring everything took longer than 10 mins for me - more like 20. But while it was cooking I was able to make another meal so that was great.

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