Shelly's Recipe

SMOKED CORN CHOWDER WITH ANDOUILLE & LEEKS

Category: Chowders

6 ears fresh corn
5 cups chicken stock
3 tablespoons unsalted butter
2 sprigs fresh thyme
3 cups diced leeks, white part only
2 bay leaves
1½ pounds Yukon Gold potatoes, diced
2 sprigs fresh parsley
2 stalks celery, diced
Kosher salt
1/2 pound Andouille sausage, diced
Cracked black pepper
1 cup heavy cream

Carefully peel back the cornhusks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225 degrees over hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid.

Using a camp stove or the top of a smoker box, melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 10 to 15 minutes or until potatoes are barely tender. Add corn and cook five minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves before serving.