Paleo Chanterelle Chowder
A wild mushroom chowder recipe that brings the golden glory of summer to cold mid-winter nights.
After the chanterelle abundance of Summer 2021, my freezer has been well-stocked with these golden beauties. It’s such a delight to bring them out in winter time and revisit the warm scent of summer forest. Chanterelles lend themselves so nicely to cream and butter, so I decided to try a coconut milk alternative that would still let their delicate nuttiness shine.
Tip: To freeze chanterelles I clean and chop them, saute in a dry pan to get most of the water out (use a little oil if your chanterelles are on the dry side,) then put them into freezer bags one cup’s worth per bag. A vacuum sealer comes in handy, but if you don’t have one you can use ziplocks and squeeze as much air out as possible.
This recipe serves 4-6 hearty bowls of chowder.
Paleo Chanterelle Chowder Recipe
Ingredients
3 slices of bacon, diced
1 small onion, diced
2 stalks celery, diced
1 bay leaf
black pepper
1 cup frozen chanterelles, thawed and chopped small
2 cups small cauliflower florets
1 1/2 cups chicken broth
1 14-oz can full fat coconut milk
salt
parsley, optional for garnish
Directions
Put the bacon in a large saucepan or wide soup pot and heat to medium low. Cook until the fat is released, stirring occasionally, about 20 minutes.
Add onion, celery, bay leaf, and black pepper and saute over medium heat, stirring occasionally. After 10 minutes add chanterelles. Cook until the vegetables are soft and a little caramelized. Turn the heat down a bit if needed to keep things from getting too brown.
Add the cauliflower and chicken broth, and simmer until the cauliflower is almost tender, 7-10 minutes.
Stir in the coconut milk. Bring to a simmer again and heat through for a few minutes.
Add salt to taste, depending on the saltiness of your broth. Remove bay leaf.
Serve in warmed bowls with parsley garnish.
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