I know the chanterelles and corn sound like a weird combo, but this chowder is really excellent. The earthiness of the mushrooms pairs perfectly with the sweetness of the corn and the smokiness of the bacon. Yum. Adapted from The Wild Table.

Ingredients

• 3 strips smoked bacon, cut into 1/4″ dice
• 3 T butter
• 1 small yellow onion, diced
• 1 celery stalk, diced
• 1 large garlic clove, finely minced
• 1 lb chanterelles, cleaned and cut into 3/4″ chunks
• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1 large yukon gold potato, cut into 1/2″ dice
• 3 T flour
• 1 t chopped thyme (use more if you like thyme!)
• 1 bay leaf
• 4-6 cups high-quality stock (chicken or mushroom, whatever you have on hand)
• 1 c sour cream (optional)
• 1 lemon
• salt, and pepper to finish

Instructions

1. Dry fry the mushrooms:
   • Heat a large stainless steel or cast iron pan over high heat
   • Add the mushrooms and cook, stirring occasionally, until they have released all of their water
   • Keep cooking, until the mushrooms have reabsorbed their water
   • Keep cooking some more, stirring and scraping the pan, until the mushrooms start to get brown and crispy
   • Note: You may be tempted to stop cooking the mushrooms before they’re brown, but trust me, the brown is what gives them their flavor.
2. In a separate large stockpot, cook bacon over medium heat until just starting to brown, 3 to 4 minutes.
3. Add the butter and let it melt.
4. Stir in the onion, celery, and garlic. Cook until tender and translucent, 4 to 5 minutes.
5. Add the chanterelles and cook for 3 to 4 more minutes, letting the flavors come together.
6. Stir in the corn and potatoes and cook for 2 to 3 minutes, until they begin to soften.
7. Sprinkle the flour evenly over the vegetables in the pot and stir to coat. Cook for a minute or two, until there is a toasty flour smell (this is the base of your rouix to thicken the soup.)
8. Add the thyme, a few good grinds of black pepper, the bay leaf, and the stock. Stir continuously to prevent lumps from forming. Make sure there is enough liquid to cover all of the veggie, mushroom, bacon mixture.
9. Bring the soup to a boil, then turn down the heat and simmer for 20 minutes, or until the potatoes are tender.
10. Remove the bay leaf. Sir in the cream (if using) and add a squeeze of lemon.
11. Taste for seasoning, adding more lemon juice and salt as needed.