Morel & Venison Chowder - cooking recipe

Ingredients

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

Preparation

Brown the ground venison, drain, and set aside.
Puree the morel steams with a little of the beef broth and set aside.
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.
Stir in corn starch; cook for 1 to 2 minutes.
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme, salt, and pepper before serving.