Chicken And Mushroom Chowder

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This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from chicago tribune's good eating section

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Steps

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Cover mushrooms with boiling water and set aside for 20 minutes.

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Cook bacon in a dutch oven over medium heat until crisp , about 5 minutes.

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Crumble into pieces and set aside.

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Add onions to dutch oven , cook until softened , about 3 minutes.

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Add garlic , cook 1 minute.

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Add chicken and cook , stirring often , until it turns white , about 4 minutes.

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Add potatoes , corn , broth and tomatoes , cook 4 more minutes.

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Slice spinach leaves into thin strips.

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Add spinach , bay leaf , thyme , herbs de provence , salt , pepper flakes , allspice and black pepper to chowder.

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Drain mushrooms and add to the pot.

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Increase heat to medium-high.

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Cook until potatoes are tender , about 10 minutes.

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Adjust seasoning , stir in parsley and cilantro into chowder.

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Garnish with bacon.

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Ingredients

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dried porcini mushrooms, boiling water, bacon, skinless chicken breast half, onion, russet potatoes, garlic, sweet corn, chicken broth, tomatoes, fresh spinach leaves, bay leaf, fresh thyme leaves, herbes de provence, salt, red pepper flakes, ground allspice, fresh ground black pepper, flat leaf parsley, cilantro