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BBQ Chicken, Red Bean and Corn Country Chowder (Rachael Ray) Recipe

BBQ Chicken, Red Bean and Corn Country Chowder (Rachael Ray) Recipe

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BBQ Chicken, Red Bean and Corn Country Chowder (Rachael Ray)

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Ingredients:

Serving

1 cup organic ketchup
2 tbsp brown sugar
2 tbsp dark amber maple syrup
2 tbsp cider vinegar
2 tbsp worcestershire sauce
1 tsp coarse black pepper
2 cloves garlic, finely chopped
1 tbsp evoo
4 oz 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 tbsp fresh thyme leaves, chopped
1 round tbsp seafood seasoning , such as old bay
1 bay leaf
1 12- oz bottle warm lager beer
1 15- oz can red kidney beans
once 15-oz 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1609.59 Kcal (6739 kJ)
Calories from fat	785.86 Kcal
		% Daily Value*
Total Fat	87.32g	134%
Cholesterol	108.94mg	36%
Sodium	2305.83mg	96%
Potassium	1812.41mg	39%
Total Carbs	144.96g	48%
Sugars	24.01g	96%
Dietary Fiber	16.47g	66%
Protein	58.77g	118%
Vitamin C	64.9mg	108%
Vitamin A	0.7mg	25%
Iron	20mg	111%
Calcium	186.3mg	19%

Amount Per 100 g
Calories	161.88 Kcal (678 kJ)
Calories from fat	79.04 Kcal
		% Daily Value*
Total Fat	8.78g	134%
Cholesterol	10.96mg	36%
Sodium	231.91mg	96%
Potassium	182.28mg	39%
Total Carbs	14.58g	48%
Sugars	2.42g	96%
Dietary Fiber	1.66g	66%
Protein	5.91g	118%
Vitamin C	6.5mg	108%
Vitamin A	0.1mg	25%
Iron	2mg	111%
Calcium	18.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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