Oyster Mushroom Chowder

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)