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 was a wonderful chowder, I have made it once so far, its not mine its from the chicago tribune. They said this was diabetic, but i believe the carb count is to high for that. Points 4. Ingredients:
1/4 cup dried porcini mushrooms |
2 slices bacon |
2 ears corn or 1 cup frozen corn kernels |
1 onion, chopped |
2 cloves garlic, minced |
1 skinless chicken breast half, diced |
2 russet potatoes, diced |
2 (14 1/2 ounce) cans chicken broth |
1 (28 ounce) can peeled tomatoes, drained and chopped |
2 cups packed baby spinach leaves |
1 bay leaf |
2 tablespoons fresh thyme leaves |
1 teaspoon herbes de provence |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon ground allspice |
fresh ground black pepper |
2 tablespoons chopped flat-leaf italian parsley |
2 tablespoons chopped fresh cilantro |
Directions:
1. Place mushrooms in a small bowl; cover with boiling water.
2. Set aside 20 minutes.
3. Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes.
4. Crumble into pieces; set aside.
5. Cut kernels off ears of corn; set aside.
6. Add onion to Dutch oven; cook until softened, about 3 minutes.
7. Add garlic; cook 1 minute.
8. Add chicken; cook, stirring often, until it turns white, about 4 minutes.
9. Add potatoes, corn, broth and tomatoes.
10. Cook 4 minutes.
11. Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbes de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder.
12. Carefully drain mushrooms; add to chowder.
13. Increase heat to medium-high.
14. Cook until potatoes are tender, about 10 minutes.
15. Adjust seasoning.
16. Stir parsley and cilantro into chowder.
17. Garnish with bacon.
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