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Nutrition Facts
Serving Size 1 (521g) Recipe makes 6 servings The following items or measurements are not included below: 1 1/2 cups smoked chicken
Calories 378
Calories from Fat 183		(48%)
Amount Per Serving		%DV
	Total Fat 20.4g	31%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 526mg		21%
Potassium 942mg		26%
Total Carbohydrate 42.5g		14%
	Dietary Fiber 5.0g	19%
	Sugars 3.7g
Protein 10.3g		20%
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Wild Mushroom, Smoked Chicken and Corn Chowder

Recipe #23578 | 50 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: southern chef in louisiana
Mar 28, 2002

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (Roasted Red Pepper Cornmeal Scones).

SERVES 6 , 8 cups (change servings and units)

Ingredients

6 slices of thick sliced bacon, diced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups of frozen white shoepeg corn, thawed, divided
1 1/2 cups chopped smoked chicken or turkey
3 medium red potatoes, peeled, and, chopped
1/2 cup sliced and diced wild mushroom
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
4 cups water
2 cups half-and-half, divided

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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Featured Reviews for This Recipe

From: HeySchloopy

On Oct 19, 2008

I have been looking for a great corn chowder recipe and was ready to give up. This one is really good! Next time I make it, I will use a little less water- used the full 4 cups and probably could have went with 3. I did add a finely chopped jalapeno for more kick. Thanks for a perfect corn chowder recipe!

0 people found this review helpful

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From: Marie Frank

On Jan 3, 2005

I have made this chowder twice using leftover smoked turkey and white mushrooms I had on hand. This is a terrific chowder, and I know I will be making it again. Thank you for sharing the recipe.

1 person found this review helpful

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From: Derf

On Sep 12, 2002

OH BOY, RECIPENUT!!!!what an increadably wonderfull chowder!! Could hardly stop eating it, the combination of flavours is out of this world!! I used dried lobster mushrooms and fresh local "peaches & cream" corn, right off the cob, juices and all, smoked chicken and just half of the half and half with the rest 2% milk. Couple of things I did different, left the peel on the potatoes, they looked so nice, I didn't have the heart to peel them and the other thing I did was to add 1 jalapeno pepper, chopped. Did everything else as insturcted, wonderfull flavour and a nice little zing from the cayenne. I think this chowder would feed a few more than 6 though, probably about 8. We each had about a bowl and a half and hardly made a dent in it!! I'm taking a bowl for lunch tomorrow and will freeze the rest, hope it freezes ok, guess we'll find out. Thanks for sharing a fantastic recipe, this will be warming thoughout the fall and winter.

2 people found this review helpful

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From: Chef #809152

On Dec 23, 2008

What a fantastic recipe. I made this and took it to church. I kept everything in a Crockpot until church was over. I blended the corn and milk and kept it in a separate bowl. Once church was over I mixed the milk blend into the other chowder in the crock pot. I put the pot on high for about 15 minutes while the tables were set up. It was fantastic. The chowder was at a perfect serving temperature. Many compliments. Several of the seniors came back for seconds. And remarked that they had not had corn chowder in years and this topped everything they had eaten. Thank you for sharing this recipe. I will make it again and again.

1 person found this review helpful

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