Wild Mushroom, Smoked Chicken, and Corn Chowder Recipe
Overview:
This Wild Mushroom, Smoked Chicken, and Corn Chowder recipe combines the earthy richness of wild mushrooms, the smoky flavor of chicken, and the sweetness of corn to create a hearty and satisfying soup. Perfect for chilly evenings or anytime you crave a comforting bowl of soup, this recipe is easy to make and guaranteed to impress. Serve it alongside some Roasted Red Pepper Cornmeal Scones for a complete and delicious meal.
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Servings: 6
- Yield: 8 cups
- Rating: ⭐⭐⭐⭐⭐ (5/5)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Slices bacon |
| 1 | Onion |
| 1 | Red bell pepper |
| 1 | Green bell pepper |
| 3 cups | White shoepeg corn |
| 1 1/2 cups | Smoked chicken, diced |
| 3 | Potatoes, diced |
| 1/2 tsp | Salt |
| 3/4 tsp | Cayenne pepper |
| 1/4 tsp | Fresh ground black pepper |
| 1/8 tsp | Dried wild mushrooms |
| 4 cups | Water |
| 2 cups | Half-and-half |
Instructions:
-
Cook Bacon: In a large pot or Dutch oven, cook the bacon over medium-high heat for 4 to 6 minutes, or until browned and crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.
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Sauté Vegetables: Drain all but 1 tablespoon of the bacon drippings from the pot. Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are crisp-tender.
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Combine Ingredients: Return the cooked bacon to the pot. Stir in 2 cups of the white shoepeg corn, diced smoked chicken, diced potatoes, dried wild mushrooms, salt, cayenne pepper, and black pepper.
-
Add Water: Pour in 4 cups of water, or enough to cover all the ingredients in the pot. Partially cover the pot with a lid and bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to low and let the soup simmer for 30 minutes, allowing all the flavors to meld together.
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Prepare Corn Mixture: Meanwhile, in a blender or food processor, blend the remaining 1 cup of white shoepeg corn and 1 cup of half-and-half until almost smooth.
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Finish Soup: Just before serving, stir the pureed corn mixture and the remaining half-and-half into the soup. Be careful not to let the soup boil, as it may curdle. Simply bring it to a gentle simmer.
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Serve: Ladle the hot chowder into bowls and garnish with your favorite toppings, such as chopped fresh herbs or a sprinkle of grated cheese. Enjoy your flavorful Wild Mushroom, Smoked Chicken, and Corn Chowder!
Nutritional Information (Per Serving):
- Calories: 378.8
- Total Fat: 20.4g
- Saturated Fat: 9.3g
- Cholesterol: 45.3mg
- Sodium: 526.7mg
- Total Carbohydrates: 42.5g
- Dietary Fiber: 5g
- Sugar: 3.7g
- Protein: 10.3g
Tips and Variations:
- For added depth of flavor, consider using a mixture of different types of wild mushrooms, such as shiitake, oyster, and porcini.
- If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot before adding the corn mixture.
- To make this recipe vegetarian-friendly, simply omit the bacon and use vegetable broth instead of water.
- For a touch of freshness, garnish each bowl of chowder with a squeeze of fresh lemon juice or a sprinkle of chopped parsley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat gently on the stovetop or in the microwave before serving.
This Wild Mushroom, Smoked Chicken, and Corn Chowder recipe is sure to become a new favorite in your soup rotation. With its rich flavors and comforting aroma, it’s the perfect dish to warm you up on cold days or anytime you need a little comfort food indulgence. Enjoy! 🍲
