Mid-Atlantic Pheasant Chowder

Ingredients

In this adaptation, the traditional Italian Zuppa di fagiano is transformed into a Mid-Atlantic Pheasant Chowder by incorporating ingredients commonly found in the Mid-Atlantic United States. The original recipe is enriched with the addition of potatoes, corn, and bacon, which bring a rustic and comforting touch to the dish. These ingredients enhance the flavors and textures, creating a heartier and more substantial chowder that is characteristic of the Mid-Atlantic cuisine. We alse have the original recipe for Zuppa di fagiano, so you can check it out.

• 2 pheasants, skin removed and meat cut into bite-sized pieces 2 pheasants, skin removed and meat cut into bite-sized pieces
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen) 2 cups corn kernels (fresh or frozen)
• 4 cups chicken broth 4 cups chicken broth
• 1 cup heavy cream 1 cup heavy cream
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for an additional minute.
3. 3.
   Add the pheasant meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced potatoes, corn kernels, chicken broth, thyme leaves, and bay leaf. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.
6. 6.
   Stir in the heavy cream and simmer for an additional 5 minutes.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Mid-Atlantic Pheasant Chowder hot, garnished with crispy bacon and fresh parsley.

Treat your ingredients with care...

• Pheasant — Ensure that the pheasant meat is properly cleaned and trimmed before cutting it into bite-sized pieces. If pheasant is not available, you can substitute it with chicken or turkey.
• Bacon — Use high-quality bacon for the best flavor. If you prefer a smokier taste, opt for smoked bacon.
• Corn — If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it before adding it to the chowder.

Tips & Tricks

• For a thicker chowder, mash some of the cooked potatoes against the side of the pot before adding the heavy cream.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or a dash of hot sauce to the chowder.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Mid-Atlantic Pheasant Chowder as a main course, accompanied by a side of crusty bread or oyster crackers. It can also be served alongside a fresh green salad for a lighter meal.

Presentation advice

Present the Mid-Atlantic Pheasant Chowder in individual bowls, garnished with a sprinkle of fresh parsley and a few crispy bacon bits on top. Serve it piping hot to fully enjoy the flavors and aromas.