Pheasant Corn Chowder

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.


  • 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


  1. Peel carrots, onion, and potatoes. Cut them, as well as the red pepper, into a small even dice and reserve for later.
  2. Remove the corn from the cob and set aside.
  3. 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.
  4. 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.
  5. Stir in the flour and cook for 2 min. Slowly whisk in the stock, mixing well to avoid clumps.
  6. Turn the heat high and let the liquid to come to a light boil. The soup will thicken slightly.
  7. 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.
  8. When the potatoes are tender, add the cooked pheasant. Season to taste, remove from heat and serve!