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
- 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
Use a 6 quart or larger stock pot.
Put the fat, onion, garlic, wild mushrooms, and potatoes in the pot, and saute over medium heat for a few minutes.
Add the stock, cream, milk, salt, pepper, and thyme.
Bring all to a simmer.
Simmer until the potatoes are tender.
Add the corn and allow to heat thoroughly, a few minutes.
Adjust seasonings to taste.
Optional: let the chowder simmer uncovered to thicken more.
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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