Chicken and Mushroom Chowder Recipe

Name: Chicken and Mushroom Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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) canpeeled 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; ½ teaspoon crushed red pepper flakes; ½ teaspoon ground allspice; fresh ground black pepper; 2 tablespoons chopped flat-leaf Italian parsley; 2 tablespoons chopped fresh cilantro

Servings: persons

¼ 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) canpeeled 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
½ teaspoon crushed red pepper flakes
½ teaspoon ground allspice
fresh ground black pepper
2 tablespoons chopped flat-leaf Italian parsley
2 tablespoons chopped fresh cilantro

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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¼ cup dried porcini mushrooms, 2 slices bacon, 2 ears corn or 1 cup frozen corn kernels, 1 onion, chopped, and more.

Yes, Chicken and Mushroom Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Mushroom Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions