Smoked Beef Brisket and Corn Chowder with Yukon Gold Potatoes
A hearty, smoky chowder combining tender shredded beef brisket with sweet corn and creamy Yukon Gold potatoes in a rich beef broth base. The soup balances rustic comfort with sophisticated flavors from smoked paprika and optional Mexican-inspired garnishes like cotija cheese, cilantro, and avocado. Perfect for cold weather meals or when you want to transform leftover brisket into something special. The partially blended potatoes create an ideal creamy-yet-chunky texture that makes this chowder satisfying enough to serve as a main course.
Ingredients
- 1 pound smoked beef brisket, shreddedpulled pork1:1meat
similar smoky flavor profile
- 1 tablespoon olive oil
- 1 leek, halved, thinly-sliced
- 1 ½ 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
- ½ cup whipping cream
- 1 teaspoon smoked paprika
- crumbled cotija cheese(optional)
- chopped fresh cilantro(optional)
- lime wedges(optional)
- hot pepper sauce(optional)
- diced avocado(optional)
Instructions
- 1
Heat oil in 6-quart stock pot on medium-low heat until hot
- 2
Add leek and cook 4 to 6 minutes, stirring occasionally until softened
- 3
Add potatoes and broth, bring to a boil
- 4
Reduce heat to medium-low, cover and simmer 20 minutes or until potato is tender
- 5
Remove from heat
- 6
Add 2 cups potato mixture to blender container and pulse on and off until smooth
- 7
Roughly mash remaining potato mixture in stock pot for chunky consistency
- 8
Combine blended mixture with mashed mixture in same pot
- 9
Add corn, cream, paprika and prepared beef brisket
- 10
Season with salt and pepper as desired
- 11
Cook 5 to 10 minutes or until heated through
- 12
Garnish with cheese, cilantro, lime, hot sauce and avocado as desired
Tips
Blend only 2 cups of the potato mixture to maintain the chowder's signature chunky texture while adding creaminess
Use pre-smoked brisket from your favorite BBQ joint or leftover homemade brisket to save time and add authentic smoky flavor
For richer flavor, substitute half the beef broth with the drippings from smoking the brisket
Good to Know
Refrigerate up to 3 days in airtight container
Can be made 1 day ahead, reheat gently on stovetop
Serve hot with garnishes on the side for customization
Common Mistakes
Blend all potatoes to avoid overly smooth texture
Add cream at the end to prevent curdling during long cooking
Substitutions
Dairy-Free Swaps
General Alternatives
similar smoky flavor profile
FAQ
Can I use fresh corn instead of frozen?
Yes, use 2 cups of fresh corn kernels cut from about 3 ears. Add them at the same time as the frozen corn would be added.
What if I don't have smoked brisket?
You can use any leftover cooked beef like pot roast or even substitute with pulled pork for similar results.
How long will this keep in the refrigerator?
The chowder will keep for up to 3 days refrigerated. Reheat gently on the stovetop, adding a splash of broth if it becomes too thick.