Wild Mushroom Chowder with Leeks & Spinach
Mar 16, 2009 by GodsMullet | 0 Comments| Share it:
Intro
Buttermilk Infused Wild Mushroom Chowder with Leeks and Spinach
Here I wanted to do just a simple chowder with a bit of the tanginess that buttermilk has to offer. I wanted to also add some smokiness to the dish, which is where the gouda came in. Also the reason that there’s bacon and pancetta included is that the bacon provided a bit more grease for the roux and is more for a background flavor (its cheaper and purees up better as well).
Ingredients
Garnish:Ingredients:
1 Leek (very finely sliced)
2 cloves Garlic (sliced and roasted)
1 oz Pancetta (diced, crisped)
1 oz Spinach (julienned)
to taste Salt/Pepper
Olive Oil
(Additional ingredients listed below in recipe steps).
Step 1
Wash Leeks. Saute all garnish ingredients in olive oil until thoroughly heated. Season.
Step 2
The Chowder: Ingredients: 2oz Wild Mushrooms (reconstituted and sliced) 2 cups Criminis (sliced) 1 Leek (whites, sliced) 3-4 cloves Garlic (diced) 6 strips Bacon (diced) 1/3 cup flour 5 oz Spinach (roughly chopped, blanched, and squeezed dry) 1/2 cup Cream 1 cup Buttermilk 3 cups Chicken Stock 4 sprigs Thyme 1 cup Sherry 5 oz Pancetta (diced, crisped) 1 lb Smoked Gouda (shredded) to taste Pepper Truffle Oil
Step 3
Render off the bacon with the thyme – add the garlic, leeks, and criminis and saute until colored.
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Step 14
Plate and mound the leek garnish in the center, drizzle with a few drops of truffle oil. (I also had a little bulls blood left lying around that I used to add a bit more color).
Now that you have learned how to make wild mushroom chowder with leeks & spinach, please be sure to view these other soup recipes. Also, you will love these American recipes.
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