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Categories:
bacon corn mesquite wood chips ham onion celery carrot red bell pepper potatoes chicken stock salt bay leaf cayenne pepper butter flour milk heavy cream
Viewed: 6 - Published at: 7 years agoIngredients
- 14-12 cup diced bacon
- 5 ears corn (lightly smoked in the husk)
- 2 tablespoons mesquite wood chips, divided
- 1 12 cups smoked ham (diced after smoking)
- 1 cup diced onion
- 12 cup diced celery
- 12 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
- 12 cup heavy cream (optional)
Method
- 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.
