BBQ Chicken, Red Bean and Corn Country Chowder

Name: BBQ Chicken, Red Bean and Corn Country Chowder
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: s: 4 to 6 servings
Ingredients: 1 cup organic ketchup; 2 tablespoons brown sugar; 2 tablespoons dark amber maple syrup; 2 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 1 teaspoon coarse black pepper; 2 cloves garlic, finely chopped; 1 tablespoon EVOO; 4 ounces smoky bacon, chopped, optional; 5 to 6 baby Yukon gold potatoes, chopped; 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels; 2 to 3 ribs celery, chopped; 1 red onion, chopped; 1 red bell pepper, seeded and chopped; 1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped; 3 tablespoons fresh thyme leaves, chopped; 1 round tablespoon seafood seasoning, such as Old Bay (a palmful); 1 bay leaf; One 12-ounce bottle warm lager beer; One 15-ounce can red kidney beans; Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles; 4 cups cooked chicken, chopped or shredded; 4 cups chicken stock, homemade or store-bought; 1 ripe avocado; 1 lime, juiced; Tortilla chips

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Souperstar Suppers

BBQ Chicken, Red Bean and Corn Country Chowder

0 Reviews

If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!

Level: Easy
Yield: s: 4 to 6 servings

Total: 40 min
Prep: 10 min
Cook: 30 min

Level: Easy
Yield: s: 4 to 6 servings

Total: 40 min
Prep: 10 min
Cook: 30 min

Ingredients

BBQ Sauce:

1 cup organic ketchup

2 tablespoons brown sugar

2 tablespoons dark amber maple syrup

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon coarse black pepper

2 cloves garlic, finely chopped

Chowder:

1 tablespoon EVOO

4 ounces smoky bacon, chopped, optional

5 to 6 baby Yukon gold potatoes, chopped

4 ears corn, cleaned and scraped, or 2 cups defrosted kernels

2 to 3 ribs celery, chopped

1 red onion, chopped

1 red bell pepper, seeded and chopped

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

3 tablespoons fresh thyme leaves, chopped

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

1 bay leaf

One 12-ounce bottle warm lager beer

One 15-ounce can red kidney beans

Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles

4 cups cooked chicken, chopped or shredded

4 cups chicken stock, homemade or store-bought

1 ripe avocado

1 lime, juiced

Tortilla chips

Directions

For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.)
For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. 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. Add the beer and cook the beer down by half, 1 to 2 minutes. 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. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.