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!
I decided early on to make chowder for the soups course of the Whole Foods For The Holidays real food progressive dinner. 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 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 of garlic, diced or crushed
- 3 cups diced wild mushrooms (about the number of whole mushrooms pictured)
- 4 or 5 medium size red potatoes
- 4 cups stock (I used duck stock)
- 2 cups heavy cream
- 2 cups 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 steamed and/or frozen corn kernels
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. 🙂
I'm hosting the soups course of the Whole Foods For The Holidays real food progressive dinner, and this recipe is part of it. I know you've got whole food, nourishing soups to share, too. So, head on over to the real food progressive dinner soups post to link up your blog posts, or share a favorite recipe in the comments. Next week, Katie @ Kitchen Stewardship is hosting the appetizer course. (View the announcement post and complete schedule here.)
This post is also shared in Simple Lives Thursday.
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