Wild Mushroom & Bacon Chowder
Wild Mushroom & Bacon Chowder. This for some reason reminds me of a winter version of corn chowder and I am all about it. Filled with loads of wild mushrooms, thick-cut bacon, Yukon gold potatoes, leeks, and thyme. Finally garnish with some chives for the perfectly cozy and comfy winter monday chowder !!
I am a HUGE fan of corn chowder, but it’s definitely a summer thing since corn is not in season in the winter. So I think I have officially found the perfect winter substitute. A creamy winter chowder that trades the corn for allll those delicious wild mushrooms.
I love mushrooms all times of the year. But they definitely strike me as more of a fall and winter veggie. So they have officially become the perfect replacement for corn in a creamy chowder. And you’ve still got the thick-cut bacon, the Yukon gold potatoes, and the chives. The three classics when it comes to corn chowder in my opinion. Then there’s the leeks and thyme giving it an even more delicious and even more cozy flavor.
And with the weather we have been having here in the North East….well….let’s just say cozy dishes is pretty much EVERYTHING right now.
Happy Monday guys !! Hope you’re staying cozy !!
Ingredients
6 slices thick-cut bacon; chopped
2 tablespoons butter
2 leeks; chopped
2 celery ribs; chopped
14 ounces wild mushrooms; roughly chopped
1 tablespoon fresh thyme
1 bay leaf
1 tablespoon flour
3/4 cup white wine
1 quart chicken broth
3 Yukon gold potatoes; diced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 cup heavy cream
fresh chopped chives for serving
Directions
In a large stock pot, fry the bacon until crispy. Add the butter, leeks, and celery. Sauté until softened for about 5 - 7 minutes.
Increase the heat to medium-high. Add the mushrooms, thyme, and bay leaf. Sauté for about 5 minutes or until mushrooms have softened. Stir in the flour. Slowly add the white wine, stirring to incorporate. Simmer for about 5 minutes or until wine reduces.
Add the chicken broth, potatoes, salt, pepper, and cayenne. Bring to a boil. Lower the heat and simmer for about 15 minutes or until potatoes are tender.
Add the cream and cook for another few minutes. Season with salt and pepper to taste. Serve topped with chives.
