Pheasant Corn Chowder
Posted on 11/07/2018
Executive Chef Sean Cutler of Calgary Petroleum Club prepared this pheasant chowder for the Cabela’s Novice Shoot at Taber Pheasant Festival in 2018. Heated on a Camp Chef stove and taste-tested by hunters, it is wild game comfort food at its most delicious.
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- 2 cups cooked and diced pheasant
- 2 litres chicken stock or pheasant stock
- 2 large carrots
- 2 stalks celery
- 1 yellow onion
- 2 red peppers
- 4 cobs corn
- 2 large potato
- 1 tbsp fresh thyme
- 1 tbsp garlic, crushed
- ¼ lbs bacon
- ¼ cup butter
- ½ cup all-purpose flour (you can sub gluten-free flour)
- 2 cups cream
- 1 tsp salt
- 1-3 tbsp canola oil
Prep: 30m | Cook: 45m
- Peel carrots, onion, and potatoes. Cut them, as well as the red pepper, into a small even dice and reserve for later.
- Remove the corn from the cob and set aside.
- Cut the bacon into ¼-inch strips. In a large pot add enough oil to coat the bottom of the pot and heat it to medium-high. Add the bacon to render the fat. When the bacon starts to crisp add the butter.
- Once the butter melts, turn the heat to medium and add the carrot, celery, onion, red peppers, corn, and the crushed garlic. Cook until the onions and garlic are translucent.
- Stir in the flour and cook for 2 min. Slowly whisk in the stock, mixing well to avoid clumps.
- Turn the heat high and let the liquid to come to a light boil. The soup will thicken slightly.
- Once the soup has thickened, turn the heat to low and add the potatoes and thyme. Add the cream and simmer on low until the potatoes are tender.
- When the potatoes are tender, add the cooked pheasant. Season to taste, remove from heat and serve!
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