Chicken corn chowder is one of those comfort foods that can’t be beat on a cold winter day. Consider making this “wild bird chowder” with whatever bird meat you may have on hand – we usually have lots of grouse in the freezer, but goose, duck or turkey would be equally as delicious.
1 whole onion, chopped
3 stalks celery, chopped
5 cloves garlic, minced
3 tbsp butter
2 cups chicken or vegetable broth
1 cup potato, cubed
3 carrots, chopped
1/2 tbsp fresh rosemary, chopped
1/2 tbsp fresh oregano, chopped
1 cup corn (frozen or canned)
1 cup mushrooms (morels add a delicious, earthy touch, if you have them!)
2 cups half-and-half cream (can substitute with milk, but it won’t be as thick and creamy)
1 lb cooked grouse breast, sliced into bite size pieces
8 slices bacon, diced
Salt and pepper, to taste
How To Make
Melt butter in a large pot on the stove. Fry bacon bits for around five minutes. Add in and sauté onion and garlic until browned. Add broth, potatoes, celery, carrots, salt, pepper, rosemary and oregano. Bring to boil, reduce heat and simmer for 20 minutes. Add cream, grouse, mushrooms and corn. Stir and continue to simmer for an additional 15 minutes. Serve with crackers or tea biscuits.
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