Chicken and Mushroom Chowder

READY IN: 45mins
Recipe by Hey Jude

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

Top Review by Barb G.

This is a Delicious, Hearty Chowder. Great on a cold, rainy winter evening. I made it just like the recipe stated,used frozen white corn instead of corn on cob,It was done about 1 hour before dinner this gave it time for flavors to blend, served it with crusty French bread and a side salad,Yummy. We really enjoyed this chowder. Thank you Judy for posting the recipe.

Ingredients Nutrition


  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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