Smoked Pheasant Chowder 

click to enlarge Smoked Pheasant Chowder - BRIENNE BOORTZ
  • Brienne Boortz
  • Smoked Pheasant Chowder


1 onion, diced

4 ribs celery, diced

3 carrots, diced

1 tbsp. garlic, minced

lb. butter

1½ lbs. smoked pheasant, cubed (chicken can be substituted)

2 c. flour

1 gallon chicken stock

3/4 tbsp. black pepper

1/3 tbsp. sage

1/3 tbsp. thyme

3 potatoes, diced

½ c. frozen corn

1½ c. heavy cream


Cook onions, celery, carrots and garlic in the butter, in a large stockpot, until soft and translucent. Add pheasant and cook another 5 minutes, then add flour; stir and cook another 5 minutes, until a roux forms. Finally, add chicken stock, pepper, sage and thyme, and cook over high heat until it comes to a boil. Lower the heat, add the potatoes and corn, and simmer 20 minutes. Then add the cream, stir, and enjoy. Serves 8 to 12.


Classics never die, and this smoked pheasant chowder is a classic. I brought the recipe to Stagecoach Inn as one of the signature soups I created while working as the sous chef at our sister restaurant, Craftwood Inn, years ago. I've perfected the recipe, making it ideal for a cozy night next to the fire. Its hearty nature makes it a meal in itself. True Colorado comfort food!

— Submitted by Stagecoach Inn chef Bob Swain


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