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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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