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Place the dried morel mushrooms in a heatproof bowl. Pour the hot water over them and let them rehydrate for 30 minutes. This is your passive time.

While the morels rehydrate, melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, or until softened and translucent.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.

Add the diced gold potatoes to the pot. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.

Once rehydrated, carefully remove the morels from the soaking liquid using a slotted spoon. Reserve the soaking liquid. Rinse the morels gently under cold water to remove any grit, then roughly chop them.

Strain the reserved morel soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment. Add the strained liquid and the chopped morels to the chowder.

Stir in the frozen corn kernels, heavy cream, fresh thyme leaves, salt, and black pepper. Continue to simmer gently for another 5-7 minutes, or until the corn is heated through and the chowder has thickened slightly.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped chives if desired.


Place the dried morel mushrooms in a heatproof bowl. Pour the hot water over them and let them rehydrate for 30 minutes. This is your passive time.

While the morels rehydrate, melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, or until softened and translucent.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.

Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.

Add the diced gold potatoes to the pot. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.

Once rehydrated, carefully remove the morels from the soaking liquid using a slotted spoon. Reserve the soaking liquid. Rinse the morels gently under cold water to remove any grit, then roughly chop them.

Strain the reserved morel soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment. Add the strained liquid and the chopped morels to the chowder.

Stir in the frozen corn kernels, heavy cream, fresh thyme leaves, salt, and black pepper. Continue to simmer gently for another 5-7 minutes, or until the corn is heated through and the chowder has thickened slightly.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped chives if desired.
