Smoked Chicken, Wild Mushroom and Corn Chowder

Recipe by KelBel

A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

Top Review by Rita1652

Very Good!I had a chicken leftover and made stock with it. So I used the stock and leftover chicken for this delish soup. I discarded most of the bacon fat before frying the onions and peppers. I soaked the mushrooms in warm stock before slicing and adding to the soup. I pureed 1/2 the soup then added it back to the rest. Topped it with bacon and some of the red and green peppers for color!Thanks for the comfort on a cold day!

Ingredients Nutrition


  1. Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
  2. Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
  3. Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
  4. Heat through and serve with crumbled bacon on top.

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