Stove Top Smoker Smoked Ham and Corn Chowder

Ingredients

• 1/4-1/2 cup diced bacon
• 5 ears corn (lightly smoked in the husk)
• 2 tablespoons mesquite wood chips, divided
• 1 1/2 cups smoked ham (diced after smoking)
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 cup diced green and red bell pepper
• 2 large potatoes, peeled and diced small
• 1 cup chicken stock
• salt & white pepper
• 1 bay leaf
• cayenne pepper

White Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1/2 cup heavy cream (optional)

Directions

1. 1

   Render the fat from the bacon over low heat in a saucepan.

2. 2

   Place the corn, still in the husk, in the smoker on medium heat, using 1 tablespoon of the mesquite wood chips, for 10 minutes. Remove corn, clean and cut kernals off of the cob. Set aside.

3. 3

   Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat. Dice the ham and set aside.

4. 4

   When the fat is rendered and the bacon is cooked, remove and reserve.

5. 5

   Add butter to pan if more fat is needed. Saute the onion, celery, carrots, and peppers until golden. Add the corn and potatoes. Saute 2 more minutes. Add the ham and chicken stock. Season to taste. Bring to a boil, lower heat, cover and simmer until potatoes are done, about 20 minutes.

6. 6

   Meanwhile, prepare the white sauce. Melt butter over medium heat, stir in flour, and cook about 3 minutes, stirring constantly. Whisk in the milk and cook until smooth. Lower heat and cook about 10 minutes. Add to corn mixture for final 5 minutes. Season to taste. Add cream, if desired.