Forluvofsmoke's corn chowder! Everybody should make this!
This looked too good, I had to try it! Made a stove-top variation and boy, it was GREAT! Followed the same sequence and procedures, made a one-third batch, with just a little tweaking, Crumbled up 1 lb. italian sausage into a foil pie pan with some holes poked in it and smoked for about 1 - 1-1/4 hours. (had a breakfast fattie and some beef going in, too)
Added about 1/2 cup chopped celery, just 'cuz, with the onions. Also added a sliced andouille, for a little color.
My son doesn't eat shrimp, so I sauteed those up on the side, a little spicy, and folks could add their own.
Thanks, Eric, I owe ya!