Not everyone has smoked chicken broth on hand, but fear not, there is a simple substitute. I make smoked chicken broth from the carcass of a smoked chicken, usually “Beer Can Chicken”, but all you really need to do is add 1/2 tsp. of Liquid Smoke seasoning to 3 1/2 cups of any chicken broth. No chipotle chile powder? Your favorite chile powder will do.

3 1/2 cups smoked chicken broth, divided
1 1/2 cups frozen corn, thawed
1 1/2 cups whole milk
1/2 tsp kosher salt
1/2 tsp chipotle chile powder
2 oz shredded sharp cheddar cheese
1/4 cup light sour cream

1. In a blender, combine 1/2 cup broth and the thawed corn. Pulse until the corn is coarsely chopped.
2. In a medium saucepan, combine the remaining 3 cups broth, milk, salt, and chipotle chile powder. Bring to a boil and gradually whisk in the grits. Cover, reduce heat, and simmer 5 minutes, stirring frequently. Add the corn mixture and cook an additional 3 minutes, stirring frequently.
3. Remove the grits from the heat and stir in the cheese and sour cream until the cheese has melted. Cover and keep warm.

Servings: 8