Chanterelle and Corn Chowder with Basil

9 August, 2025

This hearty chowder combines the nutty flavor of chanterelle mushrooms with the sweetness of fresh corn, finished with fresh basil for a vibrant Pacific Northwest taste.

Ingredients (6 servings)

12 oz fresh chanterelle, shiitake, or oyster mushrooms
5 ears fresh sweet corn, shucked
2 tbsp extra-virgin olive oil
1 medium onion (about 8 oz), finely chopped
2 cloves garlic, minced
1/2 tsp salt (less if using salted stock)
1/4 cup dry white wine
2 tbsp dry sherry
3 cups homemade or canned low-sodium chicken stock (or Golden Vegetable Stock)
1 cup heavy cream or half-and-half
1 tbsp finely chopped fresh marjoram or oregano
1 cup coarsely chopped fresh basil
Freshly ground black pepper

Instructions

Prep the mushrooms
- Brush off dirt and pine needles.
- For chanterelles: cut large ones into 1/2-inch dice.
- For shiitake: remove stems, slice caps into 1/4-inch strips.
- For oyster mushrooms: tear into strips.
Prep the corn
- Scrape the pulp from the ears using a knife or corn scraper, keeping kernels and pulp.
Make the soup base
- Heat olive oil in a large (4-qt) saucepan over medium heat.
- Add onion and garlic, cook ~8 minutes until softened and lightly caramelized.
- Add mushrooms and salt; cook ~5 minutes until moisture evaporates.
- Add wine and sherry, cook until almost dry.
- Stir in stock and corn; bring to a boil, then reduce heat.
- Simmer uncovered 10–15 minutes.
Finish the soup
- Stir in cream, marjoram, and basil.
- Simmer again briefly.
- Season with pepper and more salt if needed.

Serving Suggestions

Serve hot with crusty bread or alongside a fresh green salad. This chowder pairs beautifully with a crisp Sauvignon Blanc or an unoaked Chardonnay.