(And breakfast this morning)

Smoked Chicken Corn Chowder

No real recipe, all quantities are approximate.

Earlier in the day I cooked up some chicken breast fillets, sprinkled
with a little lemon pepper, and some chunks of mesquite on the off-side
burner for flavor. These were tomorrow's lunch (today's, actually), but
I made a few extra. I also threw a half-dozen small red potatoes on the
grill to cook and take up some smoke flavor

Chopped up a medium sized white onion, a green bell pepper and a red
pepper and sauteed in a couple of tablespoons butter until tender.

Sliced up a half pound of baby bella mushroom, added those in, along
with three of the smoked breast fillets, shredded, and the red taters,
chopped small, skin and all.

Cut the kernels off of half a dozen ears of sweet bi-color corn and
scraped the cobs to release the milk. Added the corn and milk to the
pot and cooked maybe five minutes longer.

Added salt, pepper, thyme. Tasted. Tasted again. Could have sat down
and just eaten the veggies all on their own. Man, I love fresh corn.

Added some chipoltle chile powder for a little heat. Added a couple
cups of chicken stock and let simmer maybe 15 minutes. Added probably 2
cups of milk, decided the mix was too thin and stirred in some
cornstarch slurry to thicken it up a little. Simmered another 5
minutes. Stirred in a half cup of heavy cream, tasted and added a
little more salt.

Served with sourdough bread and butter and plums for dessert.