Chicken And Mushroom Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup dried porcini mushrooms
• 2 slices bacon
• 2 ears corn or 1 cup frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 skinless chicken breast half, diced
• 2 russet potatoes, diced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (28 ounce) can peeled tomatoes, drained and chopped
• 2 cups packed baby spinach leaves
• 1 bay leaf
• 2 tablespoons fresh thyme leaves
• 1 teaspoon herbes de provence
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground allspice
• fresh ground black pepper
• 2 tablespoons chopped flat-leaf italian parsley
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 place mushrooms in a small bowl; cover with boiling water.
• 2 set aside 20 minutes.
• 3 meanwhile, cook bacon, turning once, in a dutch oven over medium heat until crisp, 5 minutes.
• 4 crumble into pieces; set aside.
• 5 cut kernels off ears of corn; set aside.
• 6 add onion to dutch oven; cook until softened, about 3 minutes.
• 7 add garlic; cook 1 minute.
• 8 add chicken; cook, stirring often, until it turns , about 4 minutes.
• 9 add potatoes, corn, broth and tomatoes.
• 10 cook 4 minutes.
• 11 meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbes de provence, salt, pepper flakes, allspice and black pepper to taste to chowder.
• 12 carefully drain mushrooms; add to chowder.
• 13 increase heat to medium-high.
• 14 cook until potatoes are tender, about 10 minutes.
• 15 adjust seasoning.
• 16 stir parsley and cilantro into chowder.
• 17 garnish with bacon.