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
Details
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.
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