Prep 20 mins
Cook 25 mins
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.
- 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) canpeeled 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
- Place mushrooms in a small bowl; cover with boiling water.
- Set aside 20 minutes.
- Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes.
- Crumble into pieces; set aside.
- Cut kernels off ears of corn; set aside.
- Add onion to Dutch oven; cook until softened, about 3 minutes.
- Add garlic; cook 1 minute.
- Add chicken; cook, stirring often, until it turns white, about 4 minutes.
- Add potatoes, corn, broth and tomatoes.
- Cook 4 minutes.
- 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.
- Carefully drain mushrooms; add to chowder.
- Increase heat to medium-high.
- Cook until potatoes are tender, about 10 minutes.
- Adjust seasoning.
- Stir parsley and cilantro into chowder.
- Garnish with bacon.