2Tablespoonscrumbled dried mushroomssuch as porcini (optional-*see note below)
Kosher salt and fresh ground black pepper
For serving
Fresh chopped herbs especially chivesdill, or tarragon
Wedges of fresh lemon
oyster crackers optional
Instructions
Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms.
In the soup pot, turn the heat to medium high and fry the bacon.
Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste.
Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally.
Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender.
Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn't stick.
Add the cream to the chowder, mix to combine and heat through. Do not boil it.
Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.
Notes
1 oz of dried mushrooms can be substituted for fresh mushrooms, or use a combination.
For a more filling chowder, add chopped, cooked chicken. Start with a handful or ~ ½ cup chopped chicken.