It’s happening. The leaves are fading, the darkness of evening comes earlier every day and you can smell a crispness in the air. It may still be warm in San Francisco but there is no denying that Fall is fast approaching. I always feel a small momentary sadness when summer comes to an end but I love fall so darn much it really is only a fleeting thought. I am making a concerted effort to eat as many tomatoes, stone fruits and fresh corn as I can before the season is over but I am also getting pretty excited for apples and pumpkins and all the cozy spiciness that goes with them. To ease into the change (and use up some homemade chicken stock) I decided to make this Chanterelle Chowder with Corn and Bacon, the perfect bowl of warmth on a newly chilly evening.

Nothing compares to homemade stock

Chanterelle Chowder with Bacon and Corn, recipe courtesy of one of my FAVORITE blogs, Not Without Salt (no really, check out this blog, it is perfection), Serves 4

4 strips bacon, thinly sliced
1 onion, diced
1/2 bulb fennel, diced
3 garlic cloves, sliced
1 1/2 teaspoons fresh thyme leaves
2 – 2 1/2 cups (6 ounces) roughly chopped chanterelles (sadly I couldn’t find them, I used crimini and I’m sure my soup lacked flavor because of it, ugh, next time)
1/2 cup (4 ounces) wheat beer or white wine (I used wine)
2 1/2 cups (1 pound 4 ounces) chicken or vegetable stock (I used slightly more stock and a bit less cream)
1 1/2 cups (6 ounces) cubed (1” inch) yellow potatoes (2 small/medium)
1 cup corn kernels (6 ounces) (fresh or frozen)
3/4 cup (6 ounces) cream (I used slightly more stock and a bit less cream)
2 tablespoons chopped fresh dill
salt and pepper
1 tablespoon fresh lemon juice (do NOT omit the lemon, it totally transforms the soup!)

1. Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes.

2. Add the onion, fennel and garlic with a pinch of salt then saute for an additional 7 minutes until the onions are translucent.

3. Turn the heat to medium-high then add the thyme and chanterelles. Saute until caramelized in parts, 3-5 minutes. Deglaze with the beer (or wine), scraping up the browned bits off the bottom.

4. Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.

5. Add the corn and cream and simmer just until the corn is cooked through.

6. Stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking. Enjoy!

Layer 1, fennel, onions, garlic…

I hate you because you aren’t chanterelles but I love you because you are mushrooms

Layer 2, mushrooms and thyme…

Layer 3, that heavenly broth, wine and potatoes…final layers of corn, cream, bacon, dill and lemon seen above