Barbecue Chicken, Red Bean and Corn Country Chowder – Rachael Ray

Ingredients

• 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
• 1 tablespoon extra virgin olive oil (EVOO)
• 4 ounces smoky bacon, chopped (optional)
• 5-6 baby Yukon Gold potatoes, chopped
• 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels
• 2-3 ribs celery, chopped
• 1 red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 red chili 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
• 1 bottle warm lager beer (12 ounces)
• 1 can red kidney beans (15 ounces)
• 1 can fire-roasted tomatoes, stewed tomatoes or diced tomatoes with chilies (15 ounces)
• 4 cups cooked chicken, chopped or shredded
• 4 cups chicken stock, homemade or store-bought
• 1 ripe avocado
• Juice of 1 lime
• Tortilla chips