An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.

Mushroom, Corn and Bacon Chowder - An amazingly creamy chowder, loaded with tons of veggies. It's hearty, nutritious and so comforting! 245.9 calories.

It’s amazing how LA never really has a winter (or spring) season. It’s pretty much flip-flop season all year long, even as I browse through my home feed on Instagram, seeing everyone covered in snow.

Mushroom, Corn and Bacon Chowder - An amazingly creamy chowder, loaded with tons of veggies. It's hearty, nutritious and so comforting! 245.9 calories.

It became so hot that we had to reschedule our engagement photoshoot due to the 95 degree weather. So instead of the photo shoot, I made this chowder instead, savoring every bite while dripping mounds of sweat.

Mushroom, Corn and Bacon Chowder - An amazingly creamy chowder, loaded with tons of veggies. It's hearty, nutritious and so comforting! 245.9 calories.

But the combination of mushrooms, corn, potatoes and wilted spinach in a creamy broth made it all worth it. No wait. The bacon. Yes, those crisp bacon bits definitely made it all worth it.

Mushroom, Corn and Bacon Chowder

Mushroom, Corn and Bacon Chowder

Yield: 6 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.
5 stars (3 ratings)
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Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces shiitake mushrooms
  • 1 onion, diced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried dill
  • ¼ cup all-purpose flour
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 2 cups baby spinach
  • 1 cup corn kernels, frozen, canned or roasted
  • ½ cup half and half, or more, as needed*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside and drain excess fat.
  • Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  • Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
  • Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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