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Cottontail Corn Chowder

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Description

This hearty bunny corn chowder is a comforting blend of sweet corn, tender rabbit, and garden vegetables simmered in a rich, homemade bone broth. Chunks of potato and diced peppers add body and color, while the naturally mild rabbit soaks up all the savory goodness. An old-fashioned, farm-to-bowl favorite that brings the best of the garden and the hutch together in every spoonful.

Ingredients
  • 2 About cups rabbit meat (about 4 thighs)
  • 6 cups bone broth or chicken broth
  • 2 tablespoons butter
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 1/2 cup carrots (diced)
  • 1/2 cup sweet peppers (sliced)
  • 4 cloves garlic
  • 1 tablespoon dried parsley
  • 1/2 cup flour
  • 2 cups potatoes (cut bite sized)
  • 1 can 1 sweet corn or 2-3 ears of sweet corn
  • 3/4 cup heavy cream or plant based alternative
Instructions
  1. 1

    If your rabbit isn't already cooked, roast it following the instructions in Roast Rabbit Thighs (without the wine sauce.)

  2. 2

    If you haven't already made bone broth or purchased chicken stock, then make bone broth following the steps in Bunny Bone Broth.

  3. 3
    If you are using fresh corn, boil the corn until done and reserve about 1/2 cup of the liquid. You can increase the corn flavor by returning the cobs to the cooking liquid after removing the kernels and simmer the cobs as you finish the soup. You want about a half cup of the corn flavored liquid to add to the soup.
  4. 4
    Melt two tablespoons of butter in your soup pot.
  5. 5
    Add in the parsley and garlic. Cook lightly until fragrant.
  6. 6
    Add the vegetables except the corn and potatoes. Cook until the onions are translucent. Do not caramelize.
  7. 7
    Add the flour and on medium low heat, cook until the flour is lightly toasted. It should form a thick paste. You may need to add a little broth to smooth it out.
  8. 8
    Remove the pot from the heat and whisk in one cup of broth. Using a whisk will make this much easier.
  9. 9
    Add the rest of the broth slowly, 1-2 cups at a time. Whisk well each time you add broth so the flour is well incorporated.
  10. 10
    Return to heat and bring to a boil.
  11. 11
    Add in the potatoes and turn the heat down so it simmers. Simmer for about 20 minutes or until the potatoes are soft. Stir the pot regularly as the soup will thicken.
  12. 12
    Once the potatoes are soft, add the cooked rabbit and the can of corn (with liquid.) or the cooked kernels and a half cup of the liquid.
  13. 13
    Stir well and reduce the heat to medium low.
  14. 14
    Add the cream or plant based alternative. Once you've added the cream, do not bring the soup to a boil again as it may cause the soup to break.
  15. 15
    Serve hot, topping with extra corn and green onions.
Read it online: https://pickardmill.com/recipe/cottontail-corn-chowder/