Bean and Corn Chowder with Forest Mushrooms

Bean and Corn Chowder with Forest MushroomsAbundant late summer crops just scream to be made into soups, stews and chowders as they yield to cool crisp days here in the North!

Our local CSA farm called Seeds and Spores Family Farm is loading us up with super sweet corn, late summer tomatoes, winter greens and Shiitake mushrooms. New potatoes are arriving and the onions,shallots and garlic are drying! My Bean and Corn Chowder with Forest Mushrooms transforms this late summer harvest into a warming, satisfying and super nutritious vegetarian supper! Enjoy my Bean and Corn Chowder with Forest Mushrooms with a wholesome rye bread and a glass of Riesling! Just delicious!

 

8 ounces dried cranberry beans(Rancho Gordo)

Water

1 chili d’arbol

3 cloves organic garlic, peeled and sliced

3 organic shallots, peeled and sliced

1 small organic onion, peeled and chopped

2 bay leaves

3 tablespoons fresh fennel and fronds,chopped

Fresh ground medley of “aromatic spice blend”( combine whole coriander,mustard,cumin and caraway into a bottle with grinder)

3 tablespoons extra virgin olive oil

8 ears organic corn, shucked and cut into 3 inch lengths

Salted water

1/2 ounce dried woodear mushrooms, refreshed with boiling water, sliced into thin strips

2 ounce fresh shiitake mushrooms, stems removed and sliced thin

1 can no salt chicken broth

2 organic carrots, sliced diagonally

4 small organic golden potatoes, quartered

1/2 bunch Tuscan kale, sliced thin

1 bunch organic cilantro, roughly chopped

2 organic golden tomatoes, cut up

Fresh ground pepper

 

In a medium stock pot cover beans with 2 inches of water

Add next eight ingredients, bring to a boil for 8 minutes

Reduce to simmer until beans are tender

Meanwhile boil the corn in a large stock pot with the salted water, do not drain

Add the refreshed mushrooms with it’s water to the corn

Add the shiitake, carrots, potatoes and kale

Add the beans with all the liquid, discard the bay leaves

Add the tomatoes and simmer until kale and mushrooms are tender

Stir in the cilantro gently

Remove from heat, let stand for a few minutes

Serve with a hardy rye bread and a Riesling wine! Yum!