Author's Notes: This dish is decadent and delicious with earthy layers of flavor perfect for a cold night in! The key to this recipe is low and slow, infusing each layer with flavor that builds into a rich and comforting symphony for your taste buds. As the soup simmers gently on the stove, the aromas waft through your kitchen, creating a cozy ambiance that complements the warmth it brings to your palate.

Brian’s Savory Mushroom Bacon Chowder Print Recipe

** Available at LeRoux Kitchen

Ingredients:

  • 1 Large yellow or sweet onion, diced
  • 1 Lb. Thick-cut bacon, cut into bite-size pieces
  • 32 oz Portobello mushrooms, coarsely chopped
  • 2 Garlic cloves, minced
  • 1 Tsp. Thyme**
  • 1 Tsp. Oregano**
  • 1 Tsp. Sea salt**
  • ½ Tsp. Fennel seed**
  • 1 Tbs. All-Purpose flour
  • 3 Tbs. Stonewall Kitchen Scallion Aioli**
  • 1 Tbs. Worcestershire Sauce**
  • 1 Tbs. LeRoux Roasted Sesame Oil**
  • 2 Tbs. LeRoux 18 Year Traditional Balsamic**
  • 32 oz Beef broth**
  • ½ Pint Heavy cream
  • ½ Cup Red wine (Optional)**
  • 4-5 Tbs. Salted butter
    • Garnish
  • Pecorino Romano cheese
  • Chives, finely chopped
  • Toasted sesame seeds
  • LeRoux Fresh Wild Rosemary Olive Oil**
  • Toasted bread crostini

Preparation:

  1. In a 5qt Chef’s oven, sauté bacon pieces to render fat until slightly browned. Remove bacon pieces from pot using a slotted spoon. Set bacon aside.
  2. In the same pot, add 2 tablespoons of butter before adding your chopped onions. Cook onions on low to medium-low heat for 20-30 minutes until caramelized. Onions should be translucent and slightly browned.
  3. Deglaze with red wine. Sauté for 2-3 minutes (Optional)
  4. Add minced garlic. Stir to combine and cook until garlic is fragrant, approximately 30 seconds.
  5. Stir in flour, thyme, oregano, salt, and fennel seed. Stir to combine and cook until fragrant, approximately 1 minute.
  6. Add in mushrooms and 2-3 additional tablespoons butter, stir to combine all ingredients. Cook until mushrooms have softened and reduced by half, stirring regularly, approximately 5 minutes.
  7. Add 18 Year Balsamic**, Worcestershire sauce, Roasted Sesame Oil**, and Scallion Aioli. Stir to combine and continue to cook another 5 minutes.
  8. Add in beef broth and heavy cream, stir to combine all ingredients well. Simmer for 5 minutes.
  9. Using an immersion blender, blend all ingredients in the pot to desired smoothness. Taste for seasoning.
  10. Add bacon pieces back into the pot and simmer for 5-10 minutes, stirring regularly.
  11. Garnish with finely shredded Pecorino Romano cheese, finely chopped chives, toasted sesame seeds and a drizzle of Rosemary Olive Oil**. Serve with toasted bread crostini.