Wigwam Mesquite Smoked Corn Chowder


  • 2 ears corn on the cob, grilled (best over mesquite wood or chips)
  • 2 tablespoons olive oil
  • 1/2 stick butter
  • 1/2 white onion, diced
  • 1/4 stalk celery, diced
  • 1/2 leek, white part only, diced
  • 1/4 carrot, diced
  • 1/2 red bell pepper, diced
  • 1 clove garlic, minced
  • 1/2 potato, diced
  • Pinch fresh thyme
  • Pinch fresh oregano
  • Pinch fresh basil
  • Pinch chili powder
  • Pinch cumin
  • 2 1/2 cups chicken stock
  • 1 tablespoon roux (see note)
  • 2 1/2 cups heavy cream
  • Dash Tabasco sauce
  • Salt and pepper


  1. Clean shucked ears of corn, place over a hot barbecue grill and keep turning until golden brown. Remove kernels and set aside.
  2. In a saucepan, melt oil and butter. Sauté vegetables (except corn), along with the herbs.
  3. In a separate pot, bring the chicken stock to a simmer and add the roux. Make sure to steadily whisk the roux into the chicken stock until dissolved. Simmer for 20 minutes.
  4. Strain chicken stock through a sieve and add to sautéed vegetables. Reduce heavy cream by half on slow simmer. Combine all preparations and simmer for 10 minutes. Season to taste with hot sauce and salt and pepper.

Yield: 6 servings

A roux is made from equal parts butter and flour. Melt the butter and slowly stir in flour until the two are thoroughly combined.

Approximate values per serving: 516 calories, 50 g fat, 159 mg cholesterol, 4 g protein, 14 g carbohydrates, 2 g fiber, 1,029 mg sodium, 87 percent calories from fat

Source: The Wigwam, Litchfield Park, Arizona

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