Ingredients for Smoked Chicken Wild Mushroom And Corn Chowder
- 4 slices bacon
- Onion
- Red Bell Pepper
- Green Bell Pepper
- 3 cups fresh or frozen corn kernels
- Smoked Chicken
- 2 cups diced potatoes
- Dried Wild Mushrooms
- 6 cups water or chicken broth
- Light Cream
- Salt And Pepper
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How to Make Smoked Chicken Wild Mushroom And Corn Chowder
- Cook 4 slices of bacon in a large soup pot over medium heat until crispy. Remove bacon with a slotted spoon and reserve, reserving about 2 tablespoons of bacon fat in the pot.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped, to the pot and cook in the bacon fat until softened, about 5-7 minutes.
- Stir in 2 cups fresh or frozen corn kernels, 2 cups cooked and shredded smoked turkey (from approximately 2 smoked turkey legs), 2 cups diced potatoes, 1 cup sliced wild mushrooms, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 6 cups of water or chicken broth to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender.
- While the chowder simmers, puree 1 cup of fresh or frozen corn kernels and 1 cup heavy cream in a blender until completely smooth.
- Stir the corn-cream puree and an additional 1 cup of heavy cream into the chowder.
- Heat through for about 5 minutes. Stir in the reserved crumbled bacon before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
23g
Fat
66g
Carbs
15g
