5.0 from 9 votes
Mushroom, Corn and Bacon Chowder
An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Course:
Main Course , Soup
Ingredients
- 4 lices Bacon diced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 8 ounces Shiitake mushrooms
- 1 onion diced
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- ¼ cup all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 pound red potatoes diced
- 2 cups baby spinach
- 1 cup corn kernels frozen, canned or roasted
- ½ cup half and half or more, as needed*
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside and drain excess fat.
- Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
- Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Cup of Yum
Notes
- *Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.