Chef Dave’s Pheasant Corn Chowder

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Pheasant Steals the Show Again

Kinetic Co-Owner, Dave Dourson, once again got rave reviews for his culinary creations featuring Pheasant at the Aiming for a Cure Foundation’s annual Celebrity Hunt. By popular demand, we’re going to go ahead and share his super secret recipe for Pheasant Corn Chowder. Enjoy!

IngredientsPheasant Corn Chowder

  • 6 tbsp. Butter
  • 4 cups of chicken stock
  • 1 large onion, chopped fine
  • 1 bunch green onions, chopped fine
  • 1 cup celery, chopped fine
  • ¼ cup chopped parsley
  • ¼ cup of minced garlic or fresh
  • 2 cups of diced mushrooms (optional)
  • 4 tbsp. of hot sauce (franks-crystal-red hot)
  • 5 tbsp. flour
  • 1 lb. pheasant (cut thinly-overnight bath of water, 1 tbsp. salt, 1 tbsp. pepper, 2 tbsp. corn starch)
  • 4 cups of fresh or frozen corn (white corn is best)
  • 2 cups of heavy cream or half & half
  • NOTE: you can also add shrimp or substitute chicken in place of pheasant



  • Place pheasant in large skillet on medium heat and simmer until about 60% cooked (slightly pink) then remove from heat and set aside.
  • Sauté onions, celery, mushrooms and garlic in butter over medium heat until translucent or soft.
  • Whisk in flour, stirring until it’s fully blended in.
  • Add chicken stock and corn until the soup reaches a light boil and begins to thicken.
  • Add parsley, hot sauce, pheasant and green onions and let simmer for 15-20 minutes.
  • Stir in cream and bring to a light boil.
  • Serves about 8.
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