Creamy Morel Corn Chowder
Creamy Morel Corn Chowder
Ingredients
For the Morels
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups hot water
For the Chowder Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 pound gold potatoes, peeled and diced into 1/2-inch pieces
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
Instructions
- 1
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.
⏱️ 30 min
- 2
While the morels rehydrate, melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min
- 3
Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
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.
⏱️ 12 min
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 2 min
- 10
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.
⏱️ 7 min
- 11
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped chives if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Morel Corn Chowder
Ingredients
For the Morels
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups hot water
For the Chowder Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 pound gold potatoes, peeled and diced into 1/2-inch pieces
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 2 tablespoons fresh chives, chopped
Instructions
- 1
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.
⏱️ 30 min - 2
While the morels rehydrate, melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min - 3
Add the diced yellow onion and celery to the pot. Sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 4
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
⏱️ 2 min - 6
Gradually whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
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.
⏱️ 12 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 2 min - 10
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.
⏱️ 7 min - 11
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped chives if desired.
⏱️ 1 min