Mushroom, Corn and Bacon Chowder — Damn Delicious

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Mushroom, Corn and Bacon Chowder

An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.

It’s amazing how LA never really has a winter (or spring) season. It’s pretty much flip-flop season all year long, even as I browse through my home feed on Instagram, seeing everyone covered in snow.

It became so hot that we had to reschedule our engagement photoshoot due to the 95 degree weather. So instead of the photo shoot, I made this chowder instead, savoring every bite while dripping mounds of sweat.

But the combination of mushrooms, corn, potatoes and wilted spinach in a creamy broth made it all worth it. No wait. The bacon. Yes, those crisp bacon bits definitely made it all worth it.

Mushroom, Corn and Bacon Chowder

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.

Ingredients:

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces shiitake mushrooms
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/4 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
  • 1/2 cup half and half, or more, as needed*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  5. Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
  6. 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.
  7. Serve immediately, garnished with bacon and parsley, if desired.

*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.

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24 comments

Chungah, you did it again !! Another fantastic looking recipe. I am making this soup for supper tonight. I can almost taste it just looking at your great photography. I just might have to use kale instead of spinach just because I don’t have any spinach. I do have some swiss chard to, hmmm, I wonder which would be better? Anyway, thanks again.

You can use kale or swiss chard – it’s up to you! 🙂

Nice soup – thank you and have a Great Sunday.

Being as it was snowing yesterday, we are still in soup weather. This looks yummy.

Looks great except for the lack of protein so I am thinking that adding more bacon and some good smoky ham will fix that sooooo YUMMMMMM I’m going to make it this week before it gets to hot. We have some winter but pretty much a glancing blow and it will be in the 90″s here soon as well.

Yummy, I’ll try to cook this soon 🙂

Sounds delicious and can’t wait to try it out. Thanks for another amazing recipe 🙂

This looks so creamy! Love all the veggies.

I’ve been following your posts for some time now and I must tell you how much I love the simplicity of your recipes and genuine good taste. I have a notebook full of the printouts for future use. I share a lot of them with my friends and they love it too.
So glad I stumbled onto your website…it’s a keeper. Hugs, Carol

Always love your recipes for their simplicity and goodness! This is going to be our dinner tonight using fresh local corn and veggies from Keahou farmers market. Mahalo!

Just found what I’m making for dinner tonight! Thanks.

Thank you very much for the excellent recipe. I made the soup today for lunch, and everyone enjoyed it immensely. The soup is a little salty as I used more Kosher salt than it needed. I ran out of the broth. Should I use half and half or add more water?

I recommend adding more water.

I’m making this for dinner tonight. Thank you for posting – I LOVE your recipes!!

I love chowders so much…especially when there’s bacon involved. And now you go and put bacon, mushrooms, spinach, potatoes, and corn all together? You’re a genius! These looks so delicious!

Corn Chowder is one of my favorite cold weather meals. It’s such a comfort food. I can’t wait to try this version.

I made this chowder today, and it was delicious! Perfect for my day off. Thank you!

I love your recipes. They’ve been a big hit with my husband. He especially loved the white chicken chili. I’m making this soup as I write. It’s just lovely. I will tell you that I cooked a good bit more bacon than you suggested because my guy’s a meat guy. I will add the bacon to the individual bowls so he can I have more and I can have less. Also, I used the bacon grease instead of the butter. I know it’s not as healthy, but you have to know your audience. LOL and my Keith is the meat guy. I was thinking that a good garnish might be to add some cheese to the top. Of course these additions will completely throw off the calorie count. I love the recipe as it is. Just a lovely creamy soup. Thank you again for all of your recipes

Could only find dried shiitake mushroom slices…wish me luck!!

I lived in Japan for the last three years of my 21-year Navy career, and there was a ramen shop just outside of Yokosuka that I called Red Door Ramen. My favorite ramen there was a creamy corn, bacon and asparagus concoction with a dab of butter on top. Probably not the healthiest ramen, but it was oh so good. I honestly believe that if I leave out the potatoes, adding ramen instead, this will nearly replicate that dish. I plan on giving it a try. I’ll let you know how it turns out!

This soup is the only thing that gets me excited about Winter. Love it so much!

This was lovely. I added 1 c diced celery, 1 1/2 diced jalapeño and 1 diced carrot to the mirquioux and 1/2 c white wine to deglaze prior to adding the flour. I subbed sweet potato and doubled the spices and used 1 1/2 c 1% milk to save calories.

Hello,
! Since corn is hard to digest can this be substituted for garbanzo beans.. Thanks for all the good recipes

Really liked this soup. Added celery and carrots to the sauté portion and subbed kale for spinach because that’s what I had on hand. I also tried ramen instead of potatoes after reading one of the other reviewers comments. Will definitely make again.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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