Chicken and Mushroom Chowder

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.

• Ready In: 45 mins
• Serves: 6

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 1/2ounce) 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.