Smoky Wild Mushroom and Chicken Corn Chowder
Indulge in a rich and hearty chowder brimming with the earthy flavors of wild mushrooms, perfectly complemented by the smoky essence of chicken and the sweetness of shoepeg corn. This chowder is a fusion of textures and flavors, offering a cozy and satisfying meal that's perfect for any season. Serve it alongside Roasted Red Pepper Cornmeal Scones for a complete gourmet experience.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
thick-sliced bacon
6 slices (diced)
large onion
1 (chopped)
red bell pepper
1 (chopped)
green bell pepper
1 (chopped)
frozen white shoepeg corn
3 cups (thawed, divided)
smoked chicken or turkey
1 1/2 cups (chopped)
medium red potatoes
3 (peeled and chopped)
wild mushroom
1/2 cup (sliced and diced)
salt
3/4 teaspoon
cayenne pepper
1/4 teaspoon
fresh ground black pepper
1/8 teaspoon
water
4 cups
half-and-half
2 cups (divided)
Instructions
1
In a large pot or Dutch oven, cook the diced bacon over medium-high heat until it's crisp and browned, about 4 to 6 minutes. Remove the bacon and place it on a paper towel-lined plate to drain.
2
Retain 1 tablespoon of bacon drippings in the pot, draining the rest. Add the chopped onion, red bell pepper, and green bell pepper to the pot. Sauté over medium heat for about 5 minutes or until vegetables are crisp-tender.
3
Return the bacon to the pot and stir in 2 cups of the corn, the smoked chicken, potatoes, mushrooms, salt, cayenne pepper, and black pepper.
4
Pour in the 4 cups of water, or enough to cover the ingredients, and stir well.
5
Partially cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes or until the potatoes are tender.
6
While the chowder simmers, blend the remaining 1 cup of corn and 1 cup of the half-and-half in a blender or food processor until the mixture is almost smooth.
7
Just before serving, add the corn puree and the remaining cup of half-and-half to the chowder. Stir gently and heat the soup until it's just about to simmer. Ensure it doesn’t boil to prevent curdling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Wild Mushroom and Chicken Corn Chowder?
It is a rich and hearty chowder that combines the earthy flavors of wild mushrooms with smoky chicken and sweet shoepeg corn.
Can I use turkey instead of chicken in this recipe?
Yes, you can use 1 1/2 cups of chopped smoked turkey as a substitute for smoked chicken.
What type of corn is recommended for this chowder?
The recipe calls for 3 cups of frozen white shoepeg corn, which should be thawed and divided before use.
How many slices of bacon are needed?
You will need 6 slices of thick-sliced bacon, diced.
What is the first step in preparing the chowder?
Begin by cooking the diced bacon in a large pot or Dutch oven over medium-high heat until it is crisp and browned.
How much bacon grease should I keep in the pot?
Retain 1 tablespoon of bacon drippings in the pot for sautéing and drain the rest.
Which vegetables are sautéed after the bacon is removed?
Sauté one chopped large onion, one chopped red bell pepper, and one chopped green bell pepper.
How long should I sauté the peppers and onions?
Sauté the vegetables over medium heat for approximately 5 minutes or until they are crisp-tender.
What kind of potatoes are used in this chowder?
The recipe specifies 3 medium red potatoes, which should be peeled and chopped.
How much wild mushroom is required?
Use 1/2 cup of wild mushrooms, sliced and diced.
What seasonings are used to flavor the soup?
The soup is seasoned with 3/4 teaspoon salt, 1/4 teaspoon cayenne pepper, and 1/8 teaspoon fresh ground black pepper.
How much water should I add to the pot?
Add 4 cups of water, or enough to cover all the ingredients in the pot.
How long does the chowder need to simmer?
The mixture should simmer on low heat for 30 minutes or until the potatoes are tender.
How do I create the corn puree for the base?
Blend 1 cup of the corn with 1 cup of the half-and-half in a blender or food processor until the mixture is almost smooth.
When do I add the half-and-half?
Add the half-and-half in two parts: one cup is blended with corn to make a puree, and the remaining cup is added directly to the chowder just before serving.
How do I prevent the chowder from curdling?
Ensure the soup does not boil after adding the dairy; heat it until it is just about to simmer.
What side dish is recommended with this meal?
This chowder is best served alongside Roasted Red Pepper Cornmeal Scones.
Should I cover the pot while it boils?
The recipe suggests partially covering the pot when bringing the mixture to a boil.
How much smoked chicken is used?
The recipe requires 1 1/2 cups of chopped smoked chicken.
Does the recipe use both red and green peppers?
Yes, it uses one of each: a red bell pepper and a green bell pepper.
Is this recipe considered a 'gourmet' dish?
Yes, it is described as a gourmet experience with a fusion of textures and flavors.
What is the total amount of half-and-half needed?
You will need a total of 2 cups of half-and-half, divided.
How many cups of corn are added directly to the pot initially?
Stir 2 cups of the corn into the pot before simmering, while the remaining 1 cup is used for the puree.
Is the bacon added back into the soup?
Yes, return the cooked bacon to the pot when adding the corn, chicken, potatoes, and mushrooms.
What is the heat level of this chowder?
The 1/4 teaspoon of cayenne pepper provides a mild, smoky heat.
Can I use fresh mushrooms?
Yes, the recipe calls for sliced and diced wild mushrooms.
Should the potatoes be peeled?
Yes, the 3 medium red potatoes should be peeled and chopped.
How many total ingredients are in this recipe?
There are 13 ingredients in this recipe.
Is this chowder suitable for cold weather?
Yes, its hearty and cozy nature makes it perfect for any season, especially colder ones.
What kind of texture does the corn puree provide?
The puree provides a creamy, thick consistency to the chowder base.