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!
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: s: 4 to 6 servings
Share This Recipe

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

  1. 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.) 
  2. 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. 
  3. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.