Morel & Venison Chowder

• 2 lbs ground venison
• 1 cup butter
• 2 tablespoons minced garlic
• 2 onions, diced
• 32 ounces fresh morels, sliced (separate the steams)
• 2 tablespoons cornstarch
• 4 cups beef broth
• 4 cups heavy cream
• 8 ounces cream cheese
• 1/4 teaspoon thyme
• 2 teaspoons kosher salt
• 4 teaspoons ground black pepper

1. Brown the ground venison, drain, and set aside.
2. Puree the morel steams with a little of the beef broth and set aside.
3. Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
4. Stir in corn starch; cook for 1 to 2 minutes.
5. Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
6. Season with thyme, salt, and pepper before serving.

ground venison, butter, garlic, onions, fresh morels, cornstarch, beef broth, heavy cream, cream cheese, thyme, kosher salt, ground black pepper

Taken from www.food.com/recipe/morel-venison-chowder-535811 (may not work)