Smoked Chicken, Wild Mushroom and Corn Chowder

Total Time
1hr
Prep 15 mins
Cook 45 mins

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

Ingredients Nutrition

Directions

  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.
Most Helpful

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!

Rita~ February 24, 2006