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
• boiling water
• 2 slices bacon
• 1 skinless chicken breast half, diced
• 1 medium onion, diced
• 2 russet potatoes, peeled if you wish and diced
• 2 cloves garlic, minced
• 2 ears sweet corn, kernels sliced off
• 2 (14 1/2 ounce) cans chicken broth
• 1 (28 ounce) can peeled tomatoes, drained and chopped
• 2 cups packed fresh spinach leaves
• 1 bay leaf
• 2 tablespoons fresh thyme leaves
• 1 teaspoon herbes de provence
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• fresh ground black pepper, to taste
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped cilantro

Recipe

• 1 cover mushrooms with boiling water and set aside for 20 minutes.
• 2 cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
• 3 add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns , about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
• 4 slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
• 5 increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
• 6 garnish with bacon.