Larson's Pheasant Chowder

Campbell's Larson's Pheasant Chowder Recipe

Pheasant adds great flavor to this hearty and flavorful chowder that will satisfy a hungry crowd.  It's elegant enough for your next holiday dinner, but it also works great on a buffet table.

At a glance

Prep

1 hr.

Total

1 hr. 55 min.

Serves

10

Servings: about 1 cup each

Cook: 55 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

    Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

4 slices bacon, chopped
1 large onion, chopped (about 1 cup)
8 ounces mushrooms, sliced (about 3 cups)
1 stalk celery, chopped (about 1/2 cup)
2 small carrots, diced (about 1/2 cup) or 1/2 cup whole kernel corn
3 large potatoes, peeled and cut into cubes (about 2 2/3 cups) or 1/2 of a 32-ounce bag frozen hash brown potatoes
3 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1/2 teaspoon dried oregano leaves, crushed
1 teaspoon paprika
3 tablespoons dried parsley flakes
1/2 teaspoon Herbes de Provence
1/2 teaspoon hot pepper sauce
1/3 cup dry sherry
2 pheasants (about 1 1/2 pounds each ), boiled, meat removed from the bone and chopped
to taste ground black pepper
1 cup half and half or milk

How to Make It

  • 1

    Cook the bacon in a 6-quart saucepot over medium-high heat until crisp.  Remove the bacon from the saucepot.  Pour off any fat.

  • 2

    Reduce the heat to medium.  Add the onion and mushrooms to the saucepot and cook until the onion is tender-crisp, stirring occasionally.

  • 3

    Stir in the bacon and the remaining ingredients, gradually adding the half and half until desired consistency.  Reduce the heat to low.  Cook for 40 minutes or until the vegetables are tender.

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  • Tip: Herbes de Provence is a blend of dried herbs which can include all or a combination of the following: basil, fennel, lavender, marjoram, rosemary, sage, savory and thyme.  It can be found in the seasoning section of most grocery stores.
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