Smoked Pheasant Chowder Recipe
Classics never die, and that is also true for this Smoked
Pheasant Chowder. Our executive chef,
Bob Swain brought this recipe to Stagecoach Inn as one of his signature soups
he created while working as the sous chef at our sister restaurant, Craftwood
Inn years ago. Chef Bob has perfected
the recipe and it hits the spot on a cozy night next to the fire, it’s hearty nature makes
it a meal in itself!
True Colorado
Comfort food!
Ingredients:
1 ½ Cups Heavy Cream
1 Diced Onion
4 Ribs Celery, Diced
3 Carrots, Diced
1 Tbsp. Minced Garlic
¾ lb. Butter
2 Cups Flour
1 Gallon Chicken Stock
¾ Tbsp. Black Pepper
1/3 Tbsp. Sage
1/3 Tbsp. Thyme
3 Potatoes, Diced
½ Cup Frozen Corn
1 ½ lbs. Smoked Pheasant (Chicken can be substituted), Cubed
Directions:
Cook onions, celery, carrots, and garlic in the butter in a
large stock pot until soft and translucent.
Add Pheasant and cook another five minutes, then add flour, stirring and
cook another 5 minutes until a rue forms.
Finally, add chicken stock, pepper, sage, thyme, and cook over high heat
until it comes to a boil. Lower the heat
and add the potatoes and corn and simmer 20 minutes then add the cream, stir,
and enjoy!
