A cozy, comforting bowl of this hearty potato leek chowder with mushrooms and bacon is sure to warm up any hearts! Serve it up with some warm bread and enjoy.
Course Lunch, Main Course, Soup
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Lena Gladstone
2cupsleeks, white and light green parts, thinly sliced
1/2cupcelery, finely chopped
1lbyukon gold potatoes, cut into quarters
4-6thick bacon strips, sliced into 1/2 inch strips
2-2 1/2cupschanterelles, roughly chopped into large pieces
1 1/2cupsfire roasted corn kernels (fresh or frozen)
3garlic cloves, sliced
1tspsea salt, or more to taste
2tspfresh chives, finely chopped
1loafsourdough bread, warmed up and broken into rustic pieces
1/4tspsmoked paprika, optional
Slice the bacon into 1/4 in strips and cook in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Remove bacon pieces to a paper towel, leave bacon grease.
Turn the heat to medium and add the leeks and celery. Sauté for about 10 minutes, until the leeks begin to caramelize and become translucent.
Add the chicken stock, potatoes, thyme and salt. Bring to a boil. As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender.
Add in the corn and cook for another 5 minutes. Turn off heat. Remove any thyme stems.
While soup cooks. in a separate pan, add mushrooms to a dry pan with a pinch of salt and cook on medium-high. Move the mushrooms around and add in the butter, cook for about 5 minutes on medium-high. Turn off the heat and remove into a bowl.
Add in soup into bowls, top with bacon, mushrooms, chives and a pinch of smoked paprika. Serve with warm sourdough bread, or your choice or crusty bread.
PRO TIP : Never wash your mushrooms, only clean them with a dry paper towel to prevent them going soggy and mushy when cooking.