I’ve had chowder on my mind, with its creamy, peppery broth; chunks of tender potatoes; and other delectable, chewy morsels. Recently, I felt I needed to introduce my children to this creamy, heart-warming dish — not to mention treat my husband!
This time of year, my chowder includes seasonal finds like wild Chanterelle mushrooms and Bodacious corn. My chowder also makes use of duck stock and duck fat — plentiful currently because we are raising ducks this year, not only as egg layers but to stock the freezer.
Whether or not you have wild mushrooms or a local variety of sweet corn available, you will love this fabulous and flexible chowder. I made it once recently with duck meat, potatoes, and the chanterelles, but sans the corn. It would be amazing with chunks of bacon and bacon fat. The point is, use the overall formula to create a chowder from ingredients you have on hand. Be sure to let me know how you like it, and what you try.
Corn & Mushroom Chowder
Ingredients
- 2 to 4 tablespoons fat I used duck fat
- 1/2 to 1 onion diced
- 3 to 4 cloves garlic diced or crushed
- 3 cups wild mushrooms diced, about the number of whole mushrooms pictured
- 4 or 5 medium red potatoes
- 4 cups stock I used duck stock
- 2 cups heavy cream
- 2 cups raw whole milk
- 2 teaspoons sea salt or to taste
- 1/4 to 1/2 teaspoon pepper or to taste
- 1/2 tablespoon dried thyme or 1-1/2 tablespoons fresh chopped thyme, and/or other herbs
- 4 cups corn kernels steamed and/or frozen
Instructions
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Use a 6 quart or larger stock pot.
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Put the fat, onion, garlic, wild mushrooms, and potatoes in the pot, and saute over medium heat for a few minutes.
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Add the stock, cream, milk, salt, pepper, and thyme.
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Bring all to a simmer.
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Simmer until the potatoes are tender.
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Add the corn and allow to heat thoroughly, a few minutes.
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Adjust seasonings to taste.
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Optional: let the chowder simmer uncovered to thicken more.
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Serve and enjoy!
So, tell me… what are your favorite ingredients in chowder? How do you make your chowder? Inspire me! I’ve still got chowder on my mind. 🙂
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This looks AMAZING! My husband just came home from Sweden and a friend of ours sent him home with a bag of wild mushrooms for me. Treasure! I am definitely going to make this soup with some of those mushrooms. Yippee!
Can’t wait to try this chowder. I like to add some home made cream cheese to my chowders.
This sounds just delicious – there is nothing like a bowl of chowder!
This soup looks fabulous! I love potatoes and corn in chowder and this post has reminded me of a clam chowder I have not made in a long time and really must dig out the recipe and make it again. Your recipe will be added to my collections, wish we had wild mushrooms in the area though.
-Brenda
Traci Sellers (http://www.bestfoodist.com/) has a recipe for Cauliflower Chowder that is really good. You briefly cook cauliflower florets in a vegetable broth and onions, and then puree about 2/3 of it. In the 1/3 you cook some chopped red pepper about 5 minutes then pour the puree back in and serve. Yum!
I had potato soup in my for dinner tonight but this recipe has just change my mind about it.
Thanks for a great recipe, I love the mix of ingredients.
Mely
That looks delicious! One of these days I’m going to get brave enough to go foraging for wild mushrooms. Not this season, but I think maybe by next season, I’ll be ready. At least when it happens, I know exactly what I’ll make!
This look incredible. Can you tell me about how many servings this made? I need to par it down for our little family (I like to have leftovers, but not THAT many!).
Thanks! 😀
Huuummm