Chanterelle Chowder with Bacon

1. Cook Bacon

Begin by slicing four strips of bacon into ¼-inch pieces, then place them in a Dutch oven or large saucepan over medium heat. Cook the bacon for about 5 to 7 minutes until it becomes crispy, releasing its flavorful oils. Once done, remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.

2. Sauté Aromatics

Next, add a diced large onion, half a large diced fennel bulb, and three sliced garlic cloves to the pot. Sprinkle in half a teaspoon of sea salt. Allow these aromatics to cook together, stirring occasionally, for about 7 minutes, until the onion and fennel become tender and fragrant.

3. Caramelize Mushrooms

Increase the heat slightly and introduce 1½ teaspoons of fresh thyme leaves and 2 to 2½ cups of roughly chopped chanterelle mushrooms into the pot. Sauté the mushrooms for about 3 to 5 minutes. The higher heat will help the chanterelles begin to caramelize, which adds a rich depth of flavor to the chowder. Look for the mushrooms to start turning a light golden brown.

4. Deglaze with Beer

Pour in ½ cup of light wheat beer or white wine to deglaze the pot, scraping up any delicious browned bits from the bottom. This will infuse the chowder with additional layers of taste.

5. Simmer with Potatoes

Add 3 cups of chicken or vegetable stock, followed by two medium-sized yellow potatoes, which you've cut into 1-inch cubes. Sprinkle in a little more sea salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 15 minutes, or until the potatoes are tender.

6. Add Corn and Cream

Once the potatoes are cooked, add 1 cup of fresh or frozen corn kernels and ¾ cup of heavy whipping cream. Bring the chowder back to a simmer, cooking just until the corn is tender.

7. Finish with Dill and Lemon

Finish the chowder by stirring in 2 tablespoons of chopped fresh dill. Season with freshly ground black pepper and a touch more sea salt to taste. For a bright, zesty finish, add 1 tablespoon of freshly squeezed lemon juice. Serve the chowder hot, garnished with additional dill and the reserved crispy bacon.