Jim’s Pheasant Chowder

Ingredients:

Corn (preferably fresh ears and cooked on the grill) If frozen, season with Rendezvous Seasoning and parch corn in a little olive oil
Onion ½ cup diced
2 stalks of celery
Breasts and thighs from 2 pheasant previously cooked (preferably on the grill, but slightly under done) cut into bite size pieces
4 strips of thick sliced bacon cooked (I cook bacon on the pheasant breast and finish on the grill, but it can be fried to barely crisp)
3 cups whole milk
½ pint heavy cream or 1 pint Half and Half
2-4 T butter or olive oil
¼ Cup flour
½ cup crumbled Blue Cheese (this is a choice item, but really makes the recipe)


Cook the pheasant and corn on the grill a day or two ahead and refrigerate, if sautéed do not over cook. If corn is not cooked on grill, parch until slightly browned on edges. Sauté onions and celery in butter or olive oil until onion is transparent. Add black pepper (2t) and sea salt (1t). Add parched corn. Add flour and blend with other ingredients. Add milk and cream slowly blending gently to avoid flour lumps. Add pheasant and bacon stirring frequently until hot. Stirring frequently allow to heat, but do not boil. Add blue cheese and blend. Adjust salt and pepper as needed. Serve warm with crusty bread or crackers.

What really makes this work is the Blue Cheese! This is fast, tasty and filling.

Thanks Jim!