6 Reviews

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!

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Dr. Jenny February 13, 2010

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.

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Hunkle November 30, 2009

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.

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john_marybailey December 23, 2008

I have been looking for a great corn chowder recipe and was ready to give up. This one is really good! Next time I make it, I will use a little less water- used the full 4 cups and probably could have went with 3. I did add a finely chopped jalapeno for more kick. Thanks for a perfect corn chowder recipe!

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HeySchloopy October 19, 2008

I have made this chowder twice using leftover smoked turkey and white mushrooms I had on hand. This is a terrific chowder, and I know I will be making it again. Thank you for sharing the recipe.

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Marie Frank January 03, 2005

OH BOY, RECIPENUT!!!!what an increadably wonderfull chowder!! Could hardly stop eating it, the combination of flavours is out of this world!! I used dried lobster mushrooms and fresh local "peaches & cream" corn, right off the cob, juices and all, smoked chicken and just half of the half and half with the rest 2% milk. Couple of things I did different, left the peel on the potatoes, they looked so nice, I didn't have the heart to peel them and the other thing I did was to add 1 jalapeno pepper, chopped. Did everything else as insturcted, wonderfull flavour and a nice little zing from the cayenne. I think this chowder would feed a few more than 6 though, probably about 8. We each had about a bowl and a half and hardly made a dent in it!! I'm taking a bowl for lunch tomorrow and will freeze the rest, hope it freezes ok, guess we'll find out. Thanks for sharing a fantastic recipe, this will be warming thoughout the fall and winter.

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Derf September 12, 2002
Wild Mushroom, Smoked Chicken and Corn Chowder