The Ultimate Outdoor Cookbook by Linda Ly

Author:Linda Ly
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2021-03-15T00:00:00+00:00

Prepare a mound of wood coals or hardwood lump charcoal (see here).

Move about 2 quarts’ worth (400 g) of coals to the cooking pit and arrange them in a full spread (see here). Place a well-seasoned Dutch oven over the coals and preheat for 10 minutes.

Add the bacon. Cook for about 5 minutes, until browned and crisp, stirring occasionally.

Add the butter, stirring until melted. Add the onion, bell pepper, and poblano. Cook for about 5 minutes, until softened, stirring occasionally. Add the garlic. Cook until fragrant, about 30 seconds. Sprinkle in the flour and stir until the vegetables are evenly coated and no lumps remain.

Pour in the chicken broth and milk. Add the salt, pepper, and smoked paprika. Cover the Dutch oven with a lid and bring to a boil.

Replenish the coals, if needed, to maintain the heat. Add the corn and potatoes. Re-cover the pot and bring to a lively simmer. Cook for 15 to 20 minutes, until the potatoes are soft.

Stir in the heavy cream until well blended. Taste and add more salt, if desired. Garnish the chowder with scallions and sprinkle each bowl with smoked paprika before serving.

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