Intro

Chanterelle Chowder // Not Without Salt

 

This is where summer and fall collide. Where the cool evenings justify a warm bowl of soup. A meeting of sweet, crisp corn and wilted chanterelles that smell of woods and earth. Bacon and thyme reiterate that earthiness before dill showers over the light creamy broth, bringing with it a fleeting freshness. Really, it’s more fall than summer in this bowl but it is nice to shuck one more cob, tangle with its silky whiskers and pop a few sweet and starchy kernels into my mouth before they soften in the soup.

I’m not quite ready for the heft of a typical chowder made thick with roux so mine is more broth-focused than creamy but you can change that if you’d like. Also, I’ve brought my love of beer to the bowl by deglazing with a lightly colored wheat. The second round of this soup I made the mistake of deglazing with a pungent and hoppy IPA which made the soup bitter. So go with something light or use white wine instead.

Chanterelle Chowder // Not Without Salt

 

Chanterelle Chowder // Not Without Salt

 

Chanterelle Chowder // Not Without Salt
 

Chanterelle Chowder with Bacon and Corn

Serves 4

4 strips bacon, thinly sliced

1 onion, diced

1/2 bulb fennel, diced

3 garlic cloves, sliced

1 1/2 teaspoons fresh thyme leaves

2 – 2 1/2 cups (6 ounces) roughly chopped chanterelles

1/2 cup (4 ounces) wheat beer or white wine

2 1/2 cups (1 pound 4 ounces) chicken or vegetable stock

1 1/2 cups (6 ounces) cubed (1” inch) yellow potatoes (2 small/medium)

1 cup corn kernels (6 ounces) (fresh or frozen)

3/4 cup (6 ounces) cream

2 tablespoons chopped fresh dill

salt and pepper

1 tablespoon fresh lemon juice

Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes.

 

Add the onion, fennel and garlic with a pinch of salt then saute for an additional 7 minutes until the onions are translucent.

 

Turn the heat to medium-high then add the thyme and chanterelles. Saute until caramelized in parts, 3-5 minutes. Deglaze with the beer (or wine), scraping up the browned bits off the bottom.

 

Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.

 

Add the corn and cream and simmer just until the corn is cooked through.

 

Stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking.

 

Note: For a thicker chowder stir in 2 1/2 teaspoons flour before you add the beer or wine. Cook the flour for 1 minute so the finished soup doesn’t have a raw flour taste. Slowly whisk in the beer or wine then proceed as written.

 

59 Responses to “Chanterelle Chowder with Bacon and Corn”

  1. Kezia

    I can just imagine how good that would taste – I’m hungry now! I’ll be trying this without the bacon as I’m vegetarian but I’m sure it will still taste amazing!

    Reply
    • Cara

      I want to prepare this without the bacon as well (vegetarian!)- did you add anything else or did the recipe still hold without the meat? Thanks!

      Reply
  2. Dorie @ BrooklynSalt

    I had chanterelles last night with pasta..wish I had made this gorgeous chowder instead. Have to try this one for a cool day. My boyfriend is gonna have to learn to like mushrooms!

    Reply
  3. renee ranjani shuman

    What a gorgeous meal! I never thought to put wild mushrooms in my corn chowder before, but chanterelles… oh they are like magic in everything. Pretty hard to find in my area unless you go out for a woodland trek up in Appalachia. And I love the final shot of the soup up close.

    Reply
  4. Denise

    Ashley, this s perfection in a bowl. I cannot wait for our weather to chill down, to start making chowders, and this will be at the top of the list. Love anything with Chanterelles!

    Reply
  5. Amanda

    My God. You’re killing me. Farmer’s market tomorrow and the mushroom guy will have chanterelles just for this. Weee!

    Reply
  6. Liz

    I saw this recipe in my RSS feed a day or so ago and had to make it. Absolutely amazing.

    Reply
  7. Julie

    Your new site is gorgeous Ashley! I can’t wait to try this Chanterelle Chowder, perfect for a cozy fall evening. :)

    Reply
  8. Jillian

    First off, this recipe looks incredible! But what I really wanted to mention was how gorgeous the redesign of the site is. Very easy to navigate, and just beautiful!!!

    Reply
  9. Amanda

    Beautiful new site Ashley! The navigation is simple and intuitive. The clean, modern lines and rustic photography balance perfectly. I love it. And I love the recipe, as always.

    Reply
  10. LeLo

    Absolutely fantastic! Made it tonight for dinner. My family is thrilled. Thanks for sharing this fabulous recipe

    Reply
  11. ANDREE CRAMPTON

    Love the new layout, bought the chanterelles today at New Seasons, only $7.99/lb. PS Didn’t you have a Caramel Nut Tart recipe? No can find:) Congrats on the huge success, very well deserved!

    Reply
  12. Arielle

    I love mushrooms and this sounds absolutely delicious. What do you think about adding more/and other mushrooms to the chowder? Would it take away too much from the other flavors?

    Reply
  13. lizzy

    The weather is just getting cool here and I couldn’t wait to make this recipe! I used maple smoked and peppered bacon and cut out the lemon and dill at the end…. but it was amazing and will be perfect on cool summer nights! Great recipe and so beautiful!!!!!!

    Reply
  14. Mary@SiftingFocus

    I’m a bit behind on my blog post reading but I just had to comment on both the soup and your new design. Both are gorgeous. The soup is my kind of soup and I can’t wait to try it.

    Reply
  15. Alex

    I made this last night and it was perfect – even better today for lunch. Great recipe, thank you!

    Reply
  16. Zack

    Just made this and it was fantastic! A great way to celebrate summer’s end and welcome the fall.

    Reply
  17. Kimberley

    I’m totally enamored with this soup and have been carrying the idea of it around with me all week – can’t wait to make something inspired by this soooooon. Also, the new site is STELLAR. xo

    Reply
  18. Josh

    Made this today for my wife. Delicious. I usually don’t like dill but it was very nice in this. My next task is to try with other mushrooms than chanterelle. Unfortunately I can only get them from whole foods at $30/lb! Seeing as I plan to make this for 15 people at Thanksgiving, that will be an expensive pot of chowder

    Reply
  19. Alexandra Fountoulakis

    I doubled this recipe last night. It was so delicious! Made enough for myself and 3 friends and had plenty left over for the office today. It was such a hit! It looks heavy but has a surprisingly light and tangy taste. The lemon juice really comes through. Definitely making this again. Thanks!

    Reply

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