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  2. Smoked Beef Brisket and Corn Chowder

Smoked Beef Brisket and Corn Chowder

Topped with Smoked Beef Brisket, this corn chowder is hearty and flavorful.

Cook Mode

Ingredients:

  • 1 pound smoked beef Brisket, shredded
  • 1 tablespoon olive oil
  • 1 leek, halved, thinly-sliced
  • 1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes
  • 5 cups reduced-sodium beef broth
  • 2 cups frozen sweet corn kernels
  • 1/2 cup whipping cream
  • 1 teaspoon smoked paprika
Garnishes:
  • Crumbled cotija cheese, chopped fresh cilantro, lime wedges, hot pepper sauce, diced avocado (optional)

Cooking:

  1. 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.
  2. 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.
    3. Cook's Tip:
    To smoke beef Brisket, add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F. Combine 1/4 cup granulated garlic, 1/4 cup sweet paprika, 1/4 cup cracked black pepper and 2 tablespoon kosher salt in small bowl. Sprinkle and press evenly into 12 to 13 pound whole beef Brisket on all sides and edges. The whole brisket may require some fat trimming to ensure that the rub makes contact with the brisket. Insert ovenproof meat thermometer so tip is centered in thickets part of roast, not resting in fat. Place brisket in smoker according to manufacturer's instructions. Set timer for 12 hours depending on desired smoke flavor. After 3 hours, you may carefully remove beef, wrap it in foil and return to smoker for remaining cook time. This is called the "Texas Crutch." Carefully remove brisket from smoker after 12 hours or when internal temperature reaches 205°F for brisket that can be shredded. 

    Corn may be grilled for added flavor.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!