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Corn & Mushroom Chowder

This chowder recipe is very flexible. You can adapt it to ingredients you have on hand. No mushrooms? Leave them out. Don't care for corn? Skip it. Love bacon? Add it! The point is, use the overall formula to create a chowder from ingredients you have on hand.
Course Main, Soup
Author Wardee Harmon

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

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