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Wild Mushroom, Smoked Chicken and Corn Chowder

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“Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (Roasted Red Pepper Cornmeal Scones).”
READY IN:
50mins
SERVES:
6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
  2. Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
  3. Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
  4. Add 4 cups of water or enough to cover.
  5. Partially cover pot and bring to a boil.
  6. Reduce heat to low; cook for 30 minute.
  7. Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
  8. Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
  9. (DO NOT LET BOIL SOUP WILL CURDLE).

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