Description
This chowder brims with the woodsy aroma of mushrooms, smoky bacon bits, and soft leeks in a rich, velvety broth. Each spoonful balances savory depth and creamy warmth, finished with a sprinkle of fresh parsley.
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 2 leeks white parts only thinly sliced
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 pound mixed wild mushrooms sliced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups diced potatoes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the bacon in a large pot over medium heat until crisp, then remove and drain on paper towels, leaving the rendered fat in the pot.
- Add the butter to the bacon fat and melt over medium heat.
- Stir in the leeks and onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and mushrooms, cooking until the mushrooms release their liquid and begin to brown, about 7 minutes.
- Sprinkle the flour over the vegetables and stir well, cooking for 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken stock until the mixture is smooth.
- Add the diced potatoes, bay leaf, and thyme, then bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and cooked bacon, then season with salt and pepper to taste and heat through without boiling.
- Remove the bay leaf, ladle the chowder into bowls, and garnish with chopped parsley.
Notes
- For a gluten-free version, substitute the flour with cornstarch slurry.
- You can replace heavy cream with half-and-half for a lighter chowder.
- Dried wild mushrooms can be used if rehydrated in warm water and drained well.
- Leftover chowder will keep in the refrigerator for up to 3 days.