Light the Cobblestone in your Cobb Cooker and once it is grey, place the Cobb Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots and corn and toss to combine the vegetables. Stir in the egg, yogurt, salt, and pepper until well blended.
In a small bowl, whisk together the flour, cornmeal, and baking powder. Add the mixture, along with the Cheddar, to the vegetables, and stir until well blended.
Heat 1 tablespoon oil in Cobb Pan. To form each pancake, spoon 3 tablespoons of the batter into the pan and use a fork to flatten it slightly. Working in batches, cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel–lined plate. If needed, add more oil to the pan as you cook.
If using the pesto dipping sauce, stir together the ingredients in a small bowl. Serve the pancakes hot or at room temperature. They can be refrigerated in a sealed container up to three days.
In a large dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 1/2 – 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
