Morel & Venison Chowder Recipe

Name: Morel & Venison Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground venison; 1 cup butter; 2 tablespoons minced garlic; 2 onions, diced; 32 ounces fresh morels, sliced (separate the steams); 2 tablespoons cornstarch; 4 cups beef broth; 4 cups heavy cream; 8 ounces cream cheese; 1/4 teaspoon thyme; 2 teaspoons kosher salt; 4 teaspoons ground black pepper

Servings: persons

2 lbs ground venison
1 cup butter
2 tablespoons minced garlic
2 onions, diced
32 ounces fresh morels, sliced (separate the steams)
2 tablespoons cornstarch
4 cups beef broth
4 cups heavy cream
8 ounces cream cheese
1/4 teaspoon thyme
2 teaspoons kosher salt
4 teaspoons ground black pepper

1
Brown the ground venison, drain, and set aside.
2
Puree the morel steams with a little of the beef broth and set aside.
3
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
4
Stir in corn starch; cook for 1 to 2 minutes.
5
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
6
Season with thyme, salt, and pepper before serving.

1498

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs ground venison, 1 cup butter, 2 tablespoons minced garlic, 2 onions, diced, and more.

Yes, Morel & Venison Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Morel & Venison Chowder

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