Chanterelles are incredibly beautiful choice wild mushrooms that may be purchased in a specialty market, however, it is becoming increasingly more common for people to hunt for their own wild mushrooms like we do!
Chanterelle Chowder is a fabulous way to use these tasty mushrooms. They add great flavor to the creamy sauce and interestingly take on a similar look and texture to clams when prepared in this way, enhanced with a small amount of clam broth.
24-32 oz. chopped chanterelle mushrooms, fresh, frozen or pre-cooked
2 large cloves garlic, minced
1 large sweet onion, diced
4 ribs of celery, diced and divided
4 slices cooked bacon, chopped and divided
1/4 cup butter
1/4 cup all purpose flour
8 oz. clam juice or other liquid of choice
1 1/2 to 2 cups fat free half and half or other cream
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 teaspoons herb salt blend. Here's a recipe for My Spice Blend
5-6 peeled and chopped russet potatoes
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extra butter, and dry sherry for garnish