Corn Chowder with Smoked Brisket Creamy, comforting, and packed with flavor. Enjoy it before the cold is gone and savor every spoonful!
Smoked Beef Brisket and Corn Chowder
Serving Size: 6
Cooking Time:45 Min
Ingredients
- 450 gr. U.S. smoked beef Brisket, shredded
- 1 tablespoon olive oil
- 1 leek, halved, thinly-sliced
- 650 gr. Yukon Gold potatoes
- 5 cups reduced-sodium beef broth
- 2 cups frozen sweet corn kernels
- 1/2 cup whipping cream
- 1 teaspoon smoked paprika
Instructions
- Heat oil in 6-quart stock pot on medium-low heat until hot; add leek. Cook 4 to 6 minutes, stirring occasionally until softened. Add potatoes and broth; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes, or until potato is tender. Remove from heat.
- Add 2 cups potato mixture to blender container. Pulse on and off until smooth. Roughly mash remaining potato mixture in stock pot for chunky consistency; combine with blended mixture in same pot. Add corn, cream, paprika and prepared beef Brisket. Season with salt and pepper, as desired. Cook 5 to 10 minutes or until heated through. Garnish with cheese, cilantro, lime, hot sauce and avocado, as desired.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.
