BBQ Chicken, Red Bean and Corn Country Chowder

Name: BBQ Chicken, Red Bean and Corn Country Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 ripe avocado; 113 grams smoky bacon, chopped, optional; 1 bay leaf; 340 grams warm lager beer; 2 Tbsps brown sugar; 425 grams red kidney beans; 2 ribs celery, chopped; 946 milliliters chicken stock, homemade or store-bought; 2 Tbsps cider vinegar; 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels; 1 Tbsp EVOO; 425 grams Once fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles; 3 Tbsps fresh thyme leaves, chopped; 2 cloves garlic, finely chopped; 1 lime, juiced; 237 milliliters organic ketchup; 2 Tbsps dark amber maple syrup; 1 teaspoon coarse black pepper; 1 red bell pepper, seeded and chopped; 1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped; 1 red onion, chopped; 1 round tablespoon seafood seasoning, such as Old Bay (a palmful); 946 milliliters cooked chicken, chopped or shredded; 6 servings Tortilla chips; 2 Tbsps Worcestershire sauce; 5 to 6 baby Yukon gold potatoes, chopped

BBQ Chicken, Red Bean and Corn Coun

Instructions

Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes.

Ingredients you will need

Bacon

Extra Virgin Olive Oil

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Seafood Seasoning

Bell Pepper

Bay Leaves

Potato

Celery

Garlic

Onion

Chili Pepper

Thyme

Corn

Add the beer and cook the beer down by half, 1 to 2 minutes.

Ingredients you will need

Beer

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. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice.

Ingredients you will need

Shredded Chicken

Lime Juice

Barbecue Sauce

Tomato

Avocado

Beans

Stock

Water

Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.

Ingredients you will need

Tortilla Chips

Avocado

Soup

Equipment you will use

Bowl

Equipment

Pot

Bowl

Ingredients

Servings:

ripe avocado 113grams

smoky bacon, chopped, optional 1

bay leaf 340grams

warm lager beer 2Tbsps

brown sugar 425grams

red kidney beans 2ribs

celery, chopped 946milliliters

chicken stock, homemade or store-bought 2Tbsps

cider vinegar 4

ears corn, cleaned and scraped, or 2 cups defrosted kernels 1Tbsp

EVOO 425grams

Once fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles 3Tbsps

fresh thyme leaves, chopped 2cloves

garlic, finely chopped 1

lime, juiced 237milliliters

organic ketchup 2Tbsps

dark amber maple syrup 1teaspoon

coarse black pepper 1

red bell pepper, seeded and chopped 1

red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped 1

red onion, chopped 1

round tablespoon seafood seasoning, such as Old Bay (a palmful)946milliliters

cooked chicken, chopped or shredded 6servings

Tortilla chips 2Tbsps

Worcestershire sauce 5

to 6 baby Yukon gold potatoes, chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Riesling

Chardonnay, Sauvignon Blanc, and Riesling are great choices for Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.

Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay

Wines from Meursault are typified by aromas and flavors of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging in 15-20% percent small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.