CHANTERELLE CHOWDER WITH CORN

October 11, 2014

Today is a beautifully sunny fall day! We enjoyed the warm hours by going to the local farmers market that is currently overflowing with delicious and colorful goods. I managed to get hold of the last chanterelles and decided to celebrate the warm sun rays with this yummy chowder! For all those who didn’t know – like me – chowder is pretty much the same as a stew – only with cream. It will keep you nice and full all day!

CHANTERELLE CHOWDER WITH CORN

  • 1 onion
  • ½ bulb fennel
  • 3 cloves garlic –
  • 1 tablespoon olive oil
  • 1.5 teaspoons fresh thyme
  • 2 to 2.5 cups chanterelles
  • 0.5 cups white wine
  • 2.5 cups vegetable stock
  • 1.5 cups cubed potatoes
  • 1 cup corn kernels
  • 0.75 cups cream
  • 2 tablespoons dill
  • salt – pepper
  • 1 tablespoon lime juice

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_ finely dice onion, garlic and fennel

_ roughly chop chanterelles

_ peel and cube potatoes

_ cook corn until bright yellow and tender [if you don’t get fresh ones – canned is fine too]

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_ heat olive oil in a pan

_ sauté onions, fennel and garlic with a pinch of salt [for about 7 minutes – until onions are translucent]

_ reduce heat to medium-high

_ add thyme leaves and chanterelles

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_ sauté until caramelized in parts [3-5 minutes]

_ deglaze with wine

_ add potato cubes and vegetable stock

_ bring to a simmer and cook until potatoes are tender [about 15 minutes]

_ add corn and cream and simmer until corn in warmed through

_ stir in dill, 0.5 teaspoons salt, pepper and lemon juice

_ adjust seasoning to your liking

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