Chanterelle Corn Chowder w/ Tofu "Bacon"



Cuisine: American

Recipe Type: Soup

Average User Rating: 1.83 / 5

Vegetarian / Vegan: Vegetarian

One of the most wonderful things about living in the wooded mountains of Appalachia is the amazing variety of wonderfully exotic wild mushrooms available in the spring and summer - if you're lucky enough to find them! As far as we're concerned, these prized fungi are the holy grail of vegetarian ingredients, bearing intoxicating earthy and woody overtones and a surprisingly complex and savory flavor profile.

We make this chowder with golden chanterelles and chicken of the woods mushrooms, but you can substitute other wild mushrooms if need be. Morels, hedgehogs, porcinis, or lobster mushrooms would make a fine substitution if necessary. A good rule of thumb is to work with wild mushrooms that are yellowish, reddish, or orangeish, rather than the more common (and more brownish in color) wild varieties such as shiitakes or oysters.


Ingredients:

1/2 cup onion, diced
1/4 celery, diced
1/4 cup carrot, diced
1/4 cup garlic scapes, minced (or substitute chives)
2 TB butter, divided
2 cups vegetable stock
1 bay leaf
1 TB dry sherry
1/4 cup heavy cream
2 cups corn kernels (fresh or frozen)
3/4 cup chanterelle mushrooms, thinly sliced
1/2 cup chicken of the woods mushrooms, thinly sliced
Tofu Bacon, 2 strips for each serving
Chives, minced, for garnish
Salt & pepper, to taste

Directions:

Heat 1 TB butter in a soup pot or dutch oven over medium heat. Saute onions, celery, and carrot until lightly caramelized, about 5 minutes. Add garlic scapes and corn, stir to combine, and saute for 1 more minute. Add stock, bay leaf, and sherry, and simmer on low heat for 20 minutes. Add remaining 1 TB butter to a saucepan over medium-high heat. Saute mushrooms until golden brown, about 2-3 minutes. Remove the bay leaf from the chowder and add the heavy cream. Using a stick blender, coarsely puree the corn chowder. You don't want a smooth puree - it should still be chunky, just thickened a little. After pureeing, add sauteed mushrooms and stir to combine. Simmer for 5 more minutes on low heat. Add salt and pepper to taste and ladle into bowls. Place two strips of tofu bacon on each bowl of chowder and garnish with chives.




Submitted By:

Prep Time: 10 minutes

Cooking Time: 30 minutes

Servings: 2-4

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Reviews / Comments (2)  

Awesome!

Recipe Rating: 5 Stars

User: Chef
From: Asheville, NC, USA
Aug.16.2010
1:13 pm

I like it!

Recipe Rating: 4 Stars

User: Chef
From: Asheville, NC, USA
Aug.16.2010
2:01 pm

Vegetarian Chanterelle Corn Chowder w/ Tofu "Bacon" Recipe - Average User Rating: 1.83 / 5 - 2 Ratings, 2 Reviews





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