If you love mushroom soup, you will love this chowder! I used a cream of mushroom soup type base and added some sautéed ground venison and potatoes. It is so flavorful and creamy. It is also gluten, dairy and soy free! If you don’t like venison, you could easily substitute ground beef/bison or ground chicken/turkey. Although I really think the bolder flavors of the venison add to the dish. This makes 4 servings
½ lb ground venison
1 large potato, diced into small pieces
8 oz mushrooms, diced
½ cup onion, diced
½ cup kale, chopped fine
3 Tbsp olive oil
2 Tbsp potato flour (or other thickening agent like cornstarch, flour, etc)
1 tsp sea salt
1 tsp garlic, minced
1 tsp sage
½ tsp thyme
½ tsp oregano
1 tsp black pepper
2 cups unsweetened original almond milk (or other milk alternative)
½ cup shredded cheese
In a large stockpot, brown venison in olive oil. Add in potatoes, mushrooms, onions, kale and garlic and cook until tender.
Sprinkle potato flour over mixture and stir until flour is absorbed and a paste has started to form.
Slowly add in milk and stir until flour mixture is blended with milk. Add in remaining spice ingredients and bring to a slow boil.
Cook for about 10 minutes, stirring constantly, until mixture has thickened to desired consistency.