Wild Mushroom Smoked Chicken and Corn Chowder
Indulge in the comforting warmth of Wild Mushroom Smoked Chicken and Corn Chowder, a hearty recipe that balances smoky, earthy, and creamy flavors in every spoonful. This dish combines tender shredded smoked chicken, sweet bursts of corn, and the rich umami of wild mushrooms like shiitake, oyster, or chanterelle. Sautéed aromatics, a splash of heavy cream, and a touch of smoked paprika enhance the luxurious texture and depth of flavor, while fresh parsley adds a pop of brightness. Perfect for cozy dinners or entertaining, this chowder can be served alongside crusty bread for a satisfying meal that’s as rustic as it is refined. Ready in under an hour, it’s a must-try for those who crave comforting soups with gourmet flair. Keywords: wild mushroom chowder, smoked chicken soup, creamy corn chowder, hearty soup recipe, fall comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups wild mushrooms (such as shiitake, oyster, or chanterelle), chopped
- 2 cups smoked chicken, shredded
- 1.5 cups corn kernels, fresh or frozen
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large heavy-bottomed pot over medium heat, then add the olive oil and butter.
Once the butter has melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Stir in the chopped wild mushrooms and cook for 5-6 minutes, allowing them to release their moisture and develop a rich flavor.
Sprinkle the flour over the mushroom mixture, stirring well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock while stirring, ensuring there are no lumps. Bring the mixture to a simmer.
Add the smoked chicken, corn kernels, thyme, smoked paprika, salt, and black pepper. Mix thoroughly and allow to simmer for 15 minutes.
Reduce the heat to low, then stir in the heavy cream. Let the chowder cook for another 5 minutes, stirring occasionally.
Taste and adjust the seasoning with additional salt or pepper if needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
