Autumn has hit hard and fast here in Canada and we’re embracing the changing leaves and dropping temperatures. Or at least we’re doing out best!
There are plenty of reasons that we love this transitional season: cozying up with a good book, candlelight, woollen blankets, chunky sweaters. But one of our favourite things to do when the weather gets chilly is make a big pot of Chanterelle Chowder!
There’s nothing like a steaming bowl of soup to get us in the mood for fall and this soup hits just the right tone with flavourful mushrooms and sweet, roasted corn. It also allows us to indulge in these last few farmers market finds before the snow sets in.
The main ingredient in this chowder is (of course) a lovely type of wild mushroom called a Chanterelle.
These funnel-shaped mushrooms grow wild in Manitoba and they’re the perfect late fall ingredient. They like to hide under Douglas firs, hemlock, or spruce, in old growth forests if you’re one for mushroom hunting, but we purchase them at the farmers market. They have a distinct flavour that can be described as woody and earthy and they taste delicious on their own or sautéed with butter. If you’re looking for them at the market, you can recognize their bright yellow colour!
Our favourite way to prepare them is by adding them to this delicious soup! We’re excited to share the recipe with you so that you can try this chowder all cozied up in your own kitchen. You can find it below.
Chanterelle & Corn Chowder
Half an onion
5 strips of bacon
3 cloves of garlic
1/2 teaspoon dried thyme
4 – 6 cups chicken or vegetable stock (depending on desired thickness)
3 cups cubed yellow potatoes
3/4 cup heavy cream
2 tablespoons chopped fresh dill (for garnish)
Salt and pepper to taste
Splash of lemon juice
Preheat grill to high. While the barbecue heats, peel the corn, drizzle with a bit of olive oil on all sides and place on the grill. Cook until slightly charred.
In a heavy bottom pot cook chopped bacon over medium heat until browned and slightly crispy. Add diced onions, chopped leeks and minced garlic to pot and sauté for another 5-7 minutes.
Roughly chop chanterelles and add to pot along with thyme leaves. Sauté for a few minutes then add stock and potatoes. Cook until potatoes are tender.
Add the corn and heavy cream and allow to simmer for a few minutes. Season with salt and pepper to taste. Leave pot over low heat for 15-20 mins allowing the flavours to meld.
Once the chowder is ready, dish out and garnish with fresh dill and a splash of lemon juice.
Note: For a thinner chowder simply add more stock until desired consistency is achieved.