Chef Bob's Smoked Pheasant Chowder

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!