Wild Mushroom, Smoked Chicken and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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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). 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 1 1/2 cups 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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