Dove Breast and Corn Chowder

Dove Breast and Corn Chowder

Savory, one-pot meal to sit by the fire and enjoy on those cool Autumn nights. Use our Carolina Cooker 9 Quart Dutch Oven for this creamy dove and corn chowder - it will hit the spot!

Prep: 20-30 minutes Cook: 20-30 minutes Serves: 4-6

Ingredients

1-1/4 pounds dove breast meat (cubed)

5 tbsp cooking oil

2-1/2 cups fresh corn kernels (you can use frozen or canned if you prefer)

1 cup diced onion

3 cups small-diced russet potatoes

1 cup diced carrots

1 tbsp minced garlic

2 tbsp AP flour

1 tbsp kosher salt (you can add more later if needed)

1/2 tsp ground black pepper

1/4 tsp ground cayenne pepper

2 cups of low sodium chicken stock (I used the husks from the corn and added a few pieces of celery and carrot in 4 cups of water and make corn stock. This is a great way to use the left-over so-called waste.)

1-1/2 cup heavy cream

1 cup water

2 tbsp fresh minced parsley (you can use dried)

Add in CC Hot Sauce for dipping

Directions

Step 01: In a large pot heat oil over medium/high heat. Once oil is hot add the onions and carrots and stir to combine.

Step 02: Once carrots and onions have sauteed for about 2m, add in dove breast, salt and garlic

Step 03: After about 2 minutes of browning the dove breast, sprinkle in flour over the top to evenly distribute and stir.

Step 04: Add in the corn, stock, potatoes, cream, water, cayenne, and parsley to the pot. Mix all ingredients until incorporated well.

Step 05: Stirring every so often ( make sure to scrape the bottom of the pan to get any stuck food off to prevent burning) reduce heat to a simmer and allow the chowder to cook for about 20m before serving