Chunky Elk Chowder
This hearty and flavorful elk chowder is the perfect way to warm up on a cold winter night. The elk meat is tender and juicy, and the vegetables are cooked to perfection. The broth is rich and flavorful, and the whole dish is topped with a sprinkling of crusty bread or crackers.
I first had elk chowder on a cold winter night in Colorado. I was on a ski trip with my family, and we stopped at a small mountain lodge for dinner. The lodge was cozy and warm, and the smell of the chowder cooking in the kitchen was irresistible. I ordered a bowl, and it was one of the best meals I've ever had. The elk meat was tender and juicy, and the vegetables were cooked to perfection. The broth was rich and flavorful, and the whole dish was topped with a sprinkling of crusty bread. I've been making this chowder ever since, and it's always a hit with my family and friends.
Chunky Elk Chowder Chunky Elk Chowder Chunky Elk Chowder Chunky Elk Chowder
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 2 lbs elk roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups chicken or beef broth
Instructions
  1. Season the elk cubes with salt and pepper.
  2. Heat the olive oil in a large pot over medium heat.
  3. Add the elk cubes and cook until browned on all sides.
  4. Add the onion, carrots, celery, and garlic to the pot and cook until softened.
  5. Stir in the diced tomatoes and chicken or beef broth.
  6. Bring to a boil, then reduce heat and simmer for 1 hour, or until the elk is tender.
  7. Serve the chowder hot, with crusty bread or crackers.
Why It Works
  • The elk meat is cooked slowly over low heat, which helps to tenderize it and make it fall apart easily.
  • The vegetables are cooked in the same pot as the elk meat, which infuses them with flavor.
  • The broth is made with a combination of chicken or beef broth and diced tomatoes, which gives it a rich and flavorful base.
  • The chowder is topped with a sprinkling of crusty bread or crackers, which adds a bit of texture and crunch.