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Chicken and Mushroom Chowder

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“This was a wonderful chowder, I have made it once so far, its not mine its from the chicago tribune. They said this was diabetic, but i believe the carb count is to high for that. Points 4.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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 white, 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.

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