This creamy chowder really packs a punch. The sweetness of the corn is balanced with cajun spice and emboldened by the smoke from the pellet grill. It’s the perfect dish to warm up through the colder months!
INGREDIENTS
- 4 cups chicken broth
- 1.5 cups milk
- 1 cup heavy cream
- 5 ears of corn
- 1 pack (180g) of spicy pancetta
- Garlic olive oil
- 1 onion
- 1 carrot
- 2 celery stalks
- 3-4 medium potatoes
- Pinch of salt & pepper
- 1 tbsp Cajun seasoning
- Chopped parsley
** Tasty extra – pan-fry jumbo shrimp in Cajun seasoning and served on top **
DIRECTIONS
- Preheat your smoker to 225˚F (107˚C). Remove the husks of your corn and soak them in water for a few minutes, then place them on the smoker for about an hour until tender.
- Finely dice your veggies and peel and chunk up the potatoes. When the corn is done, remove the kernels from the ear and set them aside.
- Take the cleaned ears of corn and add them to a pot with the cream, broth and milk. Bring to a boil and simmer for 20 minutes. Remove the ears of corn and set the creamy broth to the side.
- Grab a Dutch oven and place it on the grill. Preheat to 400˚F (204˚C) and cook your pancetta until it is crisp. Remove the pancetta with a slotted spoon, and add a few teaspoons of olive oil to the Dutch oven. Throw in celery, onions, and carrots. Sweat it down for about 7 minutes. Then add your corn, potatoes, and Cajun seasoning.
- Finally, add your prepared creamy broth and cook for about 20 minutes, until the potatoes are tender—taste and season to your liking.
- Add a few ladles of the soup to a blender, blitz and re-add to the pot; this makes it nice and creamy.
- Top with crispy pancetta, chopped parsley, and an optional spicy shrimp and enjoy!
Recipe by Daniel Vanson @acanadianscooking
