Oyster Mushroom Chowder

Name: Oyster Mushroom Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Pacific Northwest
Ingredients: Corn (1 cob); Water (32 fluid ounces); Sweet onion (1, chopped); Poblano pepper (2 small, chopped); Celery (2 small ribs, chopped); Garlic (1 clove, minced); Kosher salt (½ teaspoon); Olive oil (2 tablespoons, extra-virgin); Butter (2 tablespoons, unsalted); Flour (4 tablespoons, all-purpose); Yukon Gold potatoes (2 medium, cubed); Oyster mushrooms (4 cups, sliced); Kosher salt (1½ teaspoons); Half-and-half (16 fluid ounces); Olive oil (1 tablespoons, extra-virgin); Black pepper (1 pinch); Italian parsley (½ tablespoon, minced); oyster crackers (1 handful)

Servings: 4

Here in the Pacific Northwest, the temperatures have begun to fall. A late-summer variety of oyster mushrooms found a host in the Tillamook State Forest, so I served them in a creamy chowder with corn, sweet onions, poblanos, potatoes, and celery.

Prepare a corn broth as the base for this chowder by cutting corn off of a cob, setting the kernels aside, and placing the cob in a small saucepan with water. Bring the water to a boil, and then reduce it to a simmer. Simmer, covered, for 20 minutes, and then set the broth aside to cool completely.

Corn (1 cob)

Water (32 fluid ounces)

While preparing the broth, gather and cut the following vegetables. On the stove, heat a large skillet or Dutch oven over medium heat. Sauté the vegetables with salt, EVOO, and butter until soft and translucent (about 5 minutes).

Sweet onion (1, chopped)

Poblano pepper (2 small, chopped)

Celery (2 small ribs, chopped)

Garlic (1 clove, minced)

Kosher salt (½ teaspoon)

Olive oil (2 tablespoons, extra-virgin)

Butter (2 tablespoons, unsalted)

To the vegetables, add flour and stir to combine, creating a roux that will thicken the chowder. Pour the cooled corn broth into the vegetables one cup at a time, stirring to combine, and then bring the mixture to a simmer. Add some additional salt to taste. While the mixture is coming to a simmer, cube the potatoes and slice the oyster mushrooms on the bias.

Flour (4 tablespoons, all-purpose)

Yukon Gold potatoes (2 medium, cubed)

Oyster mushrooms (4 cups, sliced)

Kosher salt (1½ teaspoons)

Once the chowder has come to a simmer, add in the potatoes. After 6 minutes, add in the mushrooms. After an additional 6 minutes, add in the corn kernels and simmer for a final 6 minutes. Your chowder should be relatively thick at this point. Turn off the heat, and stir in half-and-half until combined.

Half-and-half (16 fluid ounces)

Serve the chowder in a bowl, drizzling with olive oil and sprinkling with freshly ground black pepper; fresh, minced parsley; and a handful of oyster crackers.

Olive oil (1 tablespoons, extra-virgin)

Black pepper (1 pinch)

Italian parsley (½ tablespoon, minced)

oyster crackers (1 handful)