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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!

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

  1. In a large pot heat oil over medium/high heat. Once oil is hot add the onions and carrots and stir to combine.
  2. Once carrots and onions have sauteed for about 2m, add in dove breast, salt and garlic
  3. After about 2m of browning the dove breast, sprinkle in flour over the top to evenly distribute and stir.
  4. Add in the corn, stock, potatoes, cream, water, cayenne, and parsley to the pot. Mix all ingredients until incorporated well. 
  5. 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