If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!

Ingredients

BBQ Sauce:

• 1 cup organic ketchup
• 2 tablespoons brown sugar
• 2 tablespoons dark amber maple syrup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon coarse black pepper
• 2 cloves garlic, finely chopped

Chowder:

• 1 tablespoon EVOO
• 4 ounces smoky bacon, chopped, optional
• 5 to 6 baby Yukon gold potatoes, chopped
• 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels
• 2 to 3 ribs celery, chopped
• 1 red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 red chile pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped
• 3 tablespoons fresh thyme leaves, chopped
• 1 round tablespoon seafood seasoning, such as Old Bay (a palmful)
• 1 bay leaf
• One 12-ounce bottle warm lager beer
• One 15-ounce can red kidney beans
• Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles
• 4 cups cooked chicken, chopped or shredded
• 4 cups chicken stock, homemade or store-bought
• 1 ripe avocado
• 1 lime, juiced
• Tortilla chips

Directions