Chicken and Mushroom Chowder

Submitted 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"

 

• Ready In: 45mins
• Ingredients: 20
• Serves: 6

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.

Reviews

[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.