CHICKEN AND MUSHROOM CHOWDER
Steps:
- 1. Place mushrooms in a small bowl; cover with boiling water. Set aside 20 minutes. Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes. Crumble into pieces; set aside. Dice separately the chicken, onion, potatoes and tomatoes. Mince garlic. Cut kernels off corn. 2. Add onions to Dutch oven; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add chicken; cook, stirring often, until it turns white, about 4 minutes. Add potatoes, corn, broth and tomatoes. Cook 4 minutes. 3. Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder. Carefully drain mushrooms; add to chowder. 4. Increase heat to medium-high. Cook until potatoes are tender, about 10 minutes. Adjust seasoning. Stir parsley and cilantro into chowder. Garnish with bacon. Nutrition information per serving: 200 calories; 13 percent of calories from fat; 3 grams fat; 1 gram saturated fat; 14.5 mg. cholesterol; 32 grams carbohydrates; 15 grams protein; 1,081 mg. sodium; 6 grams fiber.
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