Best 2 Wild Mushroom Smoked Chicken And Corn Chowder Recipes

When the weather turns cold and chilly, there's nothing more comforting than a warm and hearty bowl of thick, creamy chowder. This wild mushroom smoked chicken and corn chowder recipe features a rich smoky taste of flavorful smoked chicken, the earthy savor of wild mushrooms, and the sweetness of juicy corn. You’ll be pleasantly surprised by the depth of flavor in this hearty soup. Let’s get cooking!

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SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER

Smoked Chicken, Wild Mushroom and Corn Chowder image

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

Provided by KelBel

Categories Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 slices bacon, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups corn, divided
1 1/2 cups smoked chicken or 1 1/2 cups smoked turkey, shredded
3 medium potatoes, cubed
1/2 cup dried wild mushrooms
4 cups water
2 cups light cream
salt and pepper

Steps:

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

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER

Wild Mushroom, Smoked Chicken and Corn Chowder image

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).

Provided by southern chef in lo

Categories Chowders

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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).

Tips:

Use a variety of wild mushrooms for a more complex flavor.
If you can't find fresh wild mushrooms, you can use dried mushrooms. Just be sure to rehydrate them before using.
Don't be afraid to experiment with different vegetables and herbs. You can add anything you like to this chowder.
Serve the chowder with a side of crusty bread or crackers for a complete meal.

Conclusion:

This wild mushroom, smoked chicken, and corn chowder is a delicious and hearty soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and flavorful soup, give this one a try.