Smoked Chicken, Wild Mushroom and Corn Chowder

"A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
  • Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
  • Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
  • Heat through and serve with crumbled bacon on top.

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Reviews

  1. Very Good!I had a chicken leftover and made stock with it. So I used the stock and leftover chicken for this delish soup. I discarded most of the bacon fat before frying the onions and peppers. I soaked the mushrooms in warm stock before slicing and adding to the soup. I pureed 1/2 the soup then added it back to the rest. Topped it with bacon and some of the red and green peppers for color!Thanks for the comfort on a cold day!
     
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