chowder recipes by Steven Ripple

http://www.livepantry.com/stevenripple

posted on 09/08/2011 "This one is a serendipitous recipe derived from leftovers on a camping trip to Posey Lake, Utah. It requires BBQ chicken, which to us means cooked over a fire, coals, or propane grill till cooked, then slathered with BBQ sauce and then heated again till it gets crispy and the sauce caramelizes. The corn was cooked right in the fire, in the husk, which was wetted with water by pouring a bit in the end opposite the stem, wrapping it in aluminum foil, and putting in the coals of a campfire and covered with some coals as well. The corn took about 15 minute to cook - and was slightly browned in spots. The coals should not be too thick or the corn will burn. This was lunch the next day - and was perhaps the best thing made the entire trip!"