Ingredients for Chicken And Mushroom Chowder
- Dried Porcini Mushrooms
- Boiling Water
- 4 slices bacon, diced
- Skinless Chicken Breast Half
- Onion
- Russet Potatoes
- 2 cloves garlic, minced
- Sweet Corn
- Chicken Broth
- 1 (14.5 oz) can diced tomatoes, undrained
- Fresh Spinach Leaves
- 1 bay leaf
- Fresh Thyme Leaves
- Herbes De Provence
- Salt to taste
- Red Pepper Flakes
- Ground Allspice
- Fresh Ground Black Pepper
- Flat Leaf Parsley
- 2 tbsp fresh cilantro, chopped
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How to Make Chicken And Mushroom Chowder
- Preheat oven to 350°F (175°C).
- Place mushrooms in a bowl, cover with boiling water, and let soak for 20 minutes. Drain and set aside.
- Cook bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, crumble, and set aside for garnish.
- Add onion to the Dutch oven and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Add chicken to the pot and cook, stirring often, until lightly browned and cooked through, about 4-6 minutes.
- Stir in potatoes, corn, chicken broth, and diced tomatoes. Bring to a simmer.
- Add spinach, bay leaf, thyme, Herbs de Provence, salt, pepper flakes, allspice, and black pepper.
- Add the drained mushrooms to the pot.
- Increase heat to medium-high and simmer until potatoes are tender, about 10-15 minutes.
- Remove bay leaf. Stir in parsley and cilantro. Season to taste with salt and pepper.
- Garnish with crumbled bacon and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
25g
Fat
4g
Carbs
8g
