Morel & Venison Chowder

READY IN: 45mins
SERVES: 10
YIELD: 6 Quaters
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown the ground venison, drain, and set aside.
  • Puree the morel steams with a little of the beef broth and set aside.
  • Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
  • Stir in corn starch; cook for 1 to 2 minutes.
  • Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
  • Season with thyme, salt, and pepper before serving.
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