I have a pretty good relationship with my smoker and it rewards me with many fine meals throughout the summer. Recently, I was looking for a way to satisfy a craving for an earthy corn chowder with shaved truffles we'd had at a local restaurant. Instead of truffles (which would break the bank), I decided to try smoking a portion of the fresh corn to lend some depth to the soup. And since it would be a crime to waste a good smoke, I seasoned a couple of duck breasts, then used some rendered skin in place of bacon in a fairly typical chowder recipe. Adjust the proportion of smoked corn to fresh and try different smoking woods to really make this dish your own. - Minimally Invasive

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