CHANTERELLE CHOWDER WITH BACON AND CORN

By á-27074

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

Preparation

Step 1

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.