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
Smoked Beef Brisket and Corn Chowder
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
No. Servings:
6
Cooking time:
45 Min
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.