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Smoked Brisket Chowder (Chris Marks, Three Little Pigs)

Smoked beef brisket and corn chowder. Corn chowder is a great way to use up leftover smoked brisket!


•        1-pound smoked beef Brisket, shredded or chopped

•        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 tablespoon of Three Little Pig’s Championship Rub


  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, Championship rub, chopped 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.
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