Miso Mushroom Chowder with Pancetta
Ditch the heavy, complicated soups for this easy, umami-packed Miso Mushroom Chowder. Made in just one pot with fresh mushrooms, pancetta, and white miso, it’s a quick weeknight dinner that tastes like it simmered all day.
Ingredients
- 1 tsp olive oil
- 2 oz pancetta chopped
- 4 oz shimeji mushrooms separated
- 4 oz oyster mushrooms chopped
- 1 cup sliced leeks white and light green parts only
- ½ cup dry white wine
- 3 cups chicken stock
- ¾ lb red potatoes diced
- 2 tsp cornstarch
- 2 tsp water
- ½ cup room temperature half and half
- 1 tbsp shiro white miso
- Black pepper and sea salt
Instructions
- Add the olive oil to a heavy-bottomed pot and fry the chopped pancetta until crispy. Add the shimeji and oyster mushrooms and cook until most of the liquid evaporates. Add the leeks and cook until the leeks wilt, stirring constantly.
- Add the white wine and scrape off the brown bits stuck in the pot. Cook for a minute so the alcohol has time to evaporate. Add the chicken stock and red potatoes. Bring to a boil, then reduce the heat to a rapid simmer. Bubble until the potatoes are tender, about 15 minutes.
- Combine the cornstarch and water to make a cornstarch slurry. Stir in the half and half and cornstarch slurry and bring to a simmer. Add the miso and stir until the miso dissolves into the soup.
- Season with black pepper and additional sea salt if needed. Remove from the heat. Let the chowder rest for at least 15 minutes before serving.
- When ready to eat, reheat over low heat. If the chowder is too thick, add water, stock, or milk to thin it out.