Chicken and Mushroom Chowder |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section Ingredients:
1/4 cup dried porcini mushrooms |
boiling water |
2 slices bacon |
1 skinless chicken breast half, diced |
1 medium onion, diced |
2 russet potatoes, peeled if you wish and diced |
2 cloves garlic, minced |
2 ears sweet corn, kernels sliced off |
2 (14 1/2 ounce) cans chicken broth |
1 (28 ounce) can peeled tomatoes, drained and chopped |
2 cups packed fresh spinach leaves |
1 bay leaf |
2 tablespoons fresh thyme leaves |
1 teaspoon herbes de provence |
1 teaspoon salt |
1/2 teaspoon red pepper flakes |
1/2 teaspoon ground allspice |
fresh ground black pepper, to taste |
2 tablespoons chopped flat leaf parsley |
2 tablespoons chopped cilantro |
Directions:
1. Cover mushrooms with boiling water and set aside for 20 minutes.
2. Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
3. Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
4. Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
5. Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
6. Garnish with bacon.
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