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