Smoked Chicken and Corn Chowder

How to Make Smoked Chicken and Corn Chowder

1. 1

   Step 1: Smoke the chicken and corn

   Preheat your smoker to 225°F (107°C). Lightly oil and season the chicken thighs with salt, pepper and a dusting of smoked paprika; husk the corn and brush with a little oil. Place chicken and corn on the smoker and smoke until the chicken reaches about 160°F (70°C) internal (approximately 60–90 minutes) and the corn is lightly charred (about 45–60 minutes). Remove and let rest briefly, then cut kernels from the cobs and reserve any pan juices from the chicken.

   For this step

   • 1 1/2 lbBone-in, skinless chicken thighs
   • 3 earsFresh corn on the cob
   • 1 tbspOil
   
2. 2

   Step 2: Sweat the aromatics and potatoes

   In a large Dutch oven over medium heat, melt the butter and add the diced onion and celery, cooking until softened and translucent, about 5 minutes. Add the diced Yukon Gold potatoes and smoked paprika, stirring to coat so the paprika blooms and the potatoes begin to brown slightly. Cook for another 3–4 minutes to develop flavor, stirring to prevent sticking.

   For this step

   • 2 tbspUnsalted butter
   • 1 mediumYellow onion, diced
   • 2 stalksCelery, diced
   • 2 cupsYukon Gold potatoes, diced
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Build the soup with stock and simmer

   Pour in about one cup of the chicken stock to deglaze the pot, scraping up any browned bits, then add the remaining stock and any reserved smoker juices. Bring the mixture to a gentle simmer, cover, and cook until the potatoes are fork-tender, roughly 12–15 minutes. Taste and adjust seasoning with salt and pepper as the base comes together.

   For this step

   • 4 cupsLow-sodium chicken stock
   
4. 4

   Step 4: Add smoked chicken and corn, finish with cream

   Shred the smoked chicken (discard bones) and add it along with the cut corn kernels to the pot, stirring to combine; simmer for 4–6 minutes so the smoked components meld with the broth. Reduce heat to low and stir in the heavy cream and fresh thyme, warming gently until the chowder is slightly thickened and creamy, about 2–3 minutes — do not boil vigorously once cream is added.

   For this step

   • 1 cupHeavy cream
   • 1 tbspFresh thyme leaves
   
5. 5

   Step 5: Adjust texture and seasoning

   If you prefer a thicker chowder, mash a cup of the potatoes in the pot or use an immersion blender to puree a portion of the soup until you reach the desired consistency. Re-check salt and pepper and add more smoked paprika or a squeeze of lemon if you want brighter balance to the smoky richness.
   
6. 6

   Step 6: Serve and store

   Ladle the chowder into bowls and finish with a sprinkle of fresh thyme or chives and freshly cracked black pepper. Cool to room temperature, refrigerate in an airtight container for up to 3—4 days, and reheat gently on the stovetop so the cream doesn’t separate.
   

1. Preheat your smoker to 225°F (107°C). Lightly oil and season the chicken thighs with salt, pepper and a dusting of smoked paprika; husk the corn and brush with a little oil. Place chicken and corn on the smoker and smoke until the chicken reaches about 160°F (70°C) internal (approximately 60–90 minutes) and the corn is lightly charred (about 45–60 minutes). Remove and let rest briefly, then cut kernels from the cobs and reserve any pan juices from the chicken.
2. In a large Dutch oven over medium heat, melt the butter and add the diced onion and celery, cooking until softened and translucent, about 5 minutes. Add the diced Yukon Gold potatoes and smoked paprika, stirring to coat so the paprika blooms and the potatoes begin to brown slightly. Cook for another 3–4 minutes to develop flavor, stirring to prevent sticking.
3. Pour in about one cup of the chicken stock to deglaze the pot, scraping up any browned bits, then add the remaining stock and any reserved smoker juices. Bring the mixture to a gentle simmer, cover, and cook until the potatoes are fork-tender, roughly 12–15 minutes. Taste and adjust seasoning with salt and pepper as the base comes together.
4. Shred the smoked chicken (discard bones) and add it along with the cut corn kernels to the pot, stirring to combine; simmer for 4–6 minutes so the smoked components meld with the broth. Reduce heat to low and stir in the heavy cream and fresh thyme, warming gently until the chowder is slightly thickened and creamy, about 2–3 minutes — do not boil vigorously once cream is added.
5. If you prefer a thicker chowder, mash a cup of the potatoes in the pot or use an immersion blender to puree a portion of the soup until you reach the desired consistency. Re-check salt and pepper and add more smoked paprika or a squeeze of lemon if you want brighter balance to the smoky richness.
6. Ladle the chowder into bowls and finish with a sprinkle of fresh thyme or chives and freshly cracked black pepper. Cool to room temperature, refrigerate in an airtight container for up to 3—4 days, and reheat gently on the stovetop so the cream doesn’t separate.