Coot and Corn Chowder Recipe
Wondering, "Can you eat coot?" or "Are coots good to eat?" The answer is yes, and this Coot and Corn Chowder recipe for Mud Hens proves it!
Servings: 6 servings
Ingredients
- 6 slices bacon, cut into small pieces
- 6 coot breasts, cut into small pieces
- ½ yellow onion, chopped
- 4 celery sticks, chopped
- ¼ cup all-purpose flour
- 2 tablespoons minced garlic
- 4 cups chicken broth
- 3 medium Yukon Gold potatoes, cleaned and diced
- 2 cups fresh or frozen corn
- 1 cup heavy whipping cream
- ¼ teaspoon Italian seasoning
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- kosher salt
- black pepper
- 2 green onions, chopped
Instructions
- Add bacon to a 6-quart Dutch oven or similar size pot over medium-high heat. Cook for about 8 to 10 minutes until crispy. Take the bacon out of the pot and transfer to a paper towel lined plate.
- Add the chopped coot to the Dutch oven with the bacon grease and sauté for 2 minutes, stirring constantly. Remove the coot from the pot and transfer to the same plate with the cooked bacon.
- Add the onion and celery to the Dutch oven with the bacon grease and sauté for 5 minutes.
- Stir in the flour and garlic and cook for about a minute, stirring constantly.
- Add the chicken broth and whisk together to ensure the flour has dissolved and everything is scraped up from the bottom of the Dutch oven.
- Add the potatoes and cook for 5 minutes.
- Add in the coot meat, corn, heavy cream, Italian seasoning, smoked paprika, cayenne pepper, and ¾ of the bacon (Save the rest for garnishing the bowls when ready to serve). Continue to cook over medium high heat until the potatoes are done, about 15 more minutes. Stir every few minutes. The chowder will get thicker the longer you cook it.
- Season the chowder with salt & pepper as needed. Garnish with the remaining bacon and chopped green onions.
