CHANTERELLE CHOWDER WITH BACON AND CORN

CHANTERELLE CHOWDER WITH BACON AND CORN
CHANTERELLE CHOWDER WITH BACON AND CORN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    strips bacon, thinly sliced

  • 1

    onion, diced

  • 1/2

    bulb fennel, diced

  • 3

    garlic cloves, sliced

  • 1 1/2

    teaspoons fresh thyme leaves

  • 2

    – 2 1/2 cups roughly chopped chanterelles

  • 1/2

    cup (4 ounces) wheat beer or white wine

  • 2 1/2

    cups chicken or vegetable stock

  • 1 1/2

    cups cubed yellow potatoes

  • 1

    cup corn kernels

  • 3/4

    cup cream

  • 2

    tablespoons chopped fresh dill

  • salt and pepper

  • 1

    tablespoon fresh lemon juice

Directions

Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Add the onion, fennel and garlic with a pinch of salt then saute for an additional 7 minutes until the onions are translucent. Turn the heat to medium-high then add the thyme and chanterelles. Saute until caramelized in parts, 3-5 minutes. Deglaze with the beer (or wine), scraping up the browned bits off the bottom. Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes. Add the corn and cream and simmer just until the corn is cooked through. Stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking. Note: For a thicker chowder stir in 2 1/2 teaspoons flour before you add the beer or wine. Cook the flour for 1 minute so the finished soup doesn’t have a raw flour taste. Slowly whisk in the beer or wine then proceed as written.

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