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Simple Recipes for Every Day

Wild Mushroom Chowder with Bacon and Leeks

A bowl of creamy wild mushroom chowder with bacon and leeks, topped with cracked black pepper and fresh thyme.
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 6 strips thick-cut bacon, chopped
  • 2 tablespoons salted butter
  • 1 large leek, white and light green parts, thinly sliced (about 1 cup)
  • ½ cup finely chopped celery
  • 8 ounces chanterelles (or mushrooms of your choice), roughly chopped
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • 1 bay leaf
  • 1 tablespoon flour
  • ¾ cup dry white wine, (such as Sauvignon Blanc)
  • 4 cups chicken stock
  • 1 pound baby Yukon gold potatoes, halved
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 cup heavy cream

Method

  1. Place the bacon in a large Dutch oven or soup pot. Set the pot over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 8 minutes. Add the butter, leeks, and celery and cook, stirring often, for 5 minutes more, or until the leeks and celery begin to soften.
  2. Increase the heat to medium-high. Add the chanterelles, thyme, and bay leaf and cook, stirring, until the mushrooms are softened, 3 to 5 minutes. Stir in the flour until incorporated.
  3. Pour in the wine and simmer, scraping up any brown bits as you stir, until the liquid is reduced by half, 3 to 5 minutes. Add the chicken stock, potatoes, salt, pepper, nutmeg, and cayenne and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are tender. Stir in the cream until incorporated and heated through.
  4. Serve topped with pepper and thyme.