My oh my…it’s been a very hectic six weeks. Exciting, but hectic…
My husband was offered and accepted a new position with a new company, back “home” in our old stomping grounds of northeast Ohio. He started his job last week and I’ve been batching it up here in northern Michigan. It’s very bittersweet; this place has become our home and we’ve made a lot of wonderful friends up here. My last day at the bakery is May 9; my last day of school is June 4. Things are moving very quickly and life has changed very quickly, but I know that the ending result will be absolutely fantastic and I may as well enjoy the ride while I am at it. I’ve begun the process of going through many of our worldly belongings and trying to determine what stays, what goes, and why do we still have this? It’s also time to put the house on the market – which means lots of cleaning, painting, fixing, hiring…I’m tired already. At least, I am enjoying having a cleaner house? 😉
Needless to say it’s been a challenge learning how to cook for one once again, as I haven’t needed to do that in seven years! At least I know I can pack up my slow cooker for the move and it can go ‘on vacation’ until we buy our new house. The KitchenAid is already in storage…which I miss already!
I first made this chowder about three weeks ago; I had one bowl and the Mister managed to eat all the leftovers in like, one day – which normally I wouldn’t mind, beacuse I’m not a fan of leftovers – but I was actually disappointed. So, once he moved down to CLE, this was the first meal I made for myself. It’s very satisfying, filling, and relatively nutritious. It’s definitely been a great meal to eat on the colder springs days that we’ve had (and are still having…thanks for that half inch of snow today, Mother Nature).
Mushroom, Corn and Bacon Chowder
adapted from Damn Delicious
- 4 slices bacon, diced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 8 oz mushrooms – OP says shiitake, but I have used both cremini and white, and have been happy with the results
- 1 medium onion, diced
- 1/2 tsp dried thyme
- 1/2 tsp dried dill
- 1/4 cup flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 lb potatoes, diced – I have used red and purple(!!!!!) potatoes!
- 2 cups baby spinach OR kale leaves (trim off the stems)
- 1 cup frozen corn kernels
- 1/2 cup half and half
- salt and pepper, to taste
- 2 tbsp freshly chopped parsley
- Heat a large Dutch oven or stockpot over medium heat. Add the bacon and cook until it starts to get slightly crispy. Remove from pot; set aside in a bowl lined with a paper towel to drain the excess grease. Drain the excess grease from the pot and return to medium heat.
- Melt the butter. Add the mushrooms and onion; cook for two minutes, then add the garlic and stir occasionally until the veggies soften. Stir in the thyme and dill.
- Whisk in the flour, little by little, until everything begins to lightly brown. Add the broth and whisk it to combine as you go. The mixture will begin to thicken; keep stirring and add the bay leaf. After about five minutes, add the potatoes.
- Bring the soup to a boil; reduce the heat. Simmer until the potatoes are cooked through.
- Add the leafy greens and corn. Stir to combine.
- Once the greens are wilted, stir in the half-and-half and season with salt and pepper. Taste and seeif you need to add more. Garnish with bacon and parsley; serve hot with crusty bread.
This chowder is so good – damn delicious, in fact! – that I didn’t even get a picture of it. I thought I did…bummer!
I really liked how well the flavors of this chowder worked so well together; it also heated up really well. There is just the right amount of flavor and herbs, and there are plenty of vegetables. It’s very filling – a cup of it is the perfect lunch.
If you’re feeling a little chilled out by this spring weather, try this chowder! You will not be disappointed.