Prep 20 mins
Cook 30 mins
Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (Roasted Red Pepper Cornmeal Scones).
- 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
- In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
- 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.
- Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
- Add 4 cups of water or enough to cover.
- Partially cover pot and bring to a boil.
- Reduce heat to low; cook for 30 minute.
- Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
- Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
- (DO NOT LET BOIL SOUP WILL CURDLE).
DH smoked a whole chicken in the stovetop smoker in hickory smoke the other day and I was looking for suitable recipes to use it. This chowder was fantastic with wonderful flavors! I made a couple of modifications: I used one huge red bell pepper as I had no green, I used frozen sweet yellow corn instead of white, and I used heavy cream instead of half and half, as that is what I had on hand. Also, I thought the wild mushrooms were supposed to be fresh, so I used portabella. As I was making the chowder I saw your description said dried wild mushrooms, so I threw in a few dried porcini's. Next time I make this (and there will definitely be a next time), I will use less water like another reviewer mentioned, as my chowder was a little thin using 4 cups. Maybe this would also be helped by using dried instead of fresh mushrooms, which would soak up some of the liquid. Thanks for an excellent lunch. We'll be using our smoked chicken in this recipe again!
Very yummy chowder! I skimped and substituted canned cream corn for the blended. This is a great recipe for using up leftover Thanksgiving turkey. We'll have this again soon. Thanks for sharing.
What a fantastic recipe. I made this and took it to church. I kept everything in a Crockpot until church was over. I blended the corn and milk and kept it in a separate bowl. Once church was over I mixed the milk blend into the other chowder in the crock pot. I put the pot on high for about 15 minutes while the tables were set up. It was fantastic. The chowder was at a perfect serving temperature. Many compliments. Several of the seniors came back for seconds. And remarked that they had not had corn chowder in years and this topped everything they had eaten. Thank you for sharing this recipe. I will make it again and again.