Chicken and mushroom chowder

Serves 6

1/4 cup dried porcini mushrooms
2 slices bacon
1 onion, diced
2 cloves garlic, minced
1 boneless, skinless chicken breast half, diced
2 russet potatoes, chopped
1 cup frozen corn kernels (or kernels cut from 2 ears of corn)
2 cans (14 1/2 ounces each) chicken broth
1 can (28 ounces) peeled tomatoes, drained and diced
2 packed cups baby spinach leaves, chopped
1 bay leaf
2 tablespoons fresh thyme leaves
1 teaspoon herbs de Provence
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro

Place mushrooms in small bowl; cover with boiling water. Set aside 20 minutes. Meanwhile, cook bacon, turning once, in Dutch oven over medium heat until crisp, 5 minutes. Crumble and set aside.

Add onion to Dutch oven; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add chicken; cook, stirring often, until it turns white, about 4 minutes. Add potatoes, corn, broth and tomatoes. Cook 4 minutes.

Add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder. Carefully drain mushrooms; add to chowder.

Increase heat to medium-high. Cook until potatoes are tender, about 10 minutes. Adjust seasoning. Stir parsley and cilantro into chowder. Garnish with bacon.

Per serving: 200 calories, 15g protein, 3g fat (1g saturated), 32g carbohydrate, 1,081mg sodium, 15mg cholesterol, 6g dietary fiber.

Recipes from the Collection of Mark and Danielle Hughes

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