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