Mushroom Chowder with Bacon and Corn

Yet another winter comfort dish for my weekday meals.  This is a hearty soup without  being too rich as the consistency is between a soup and a true chowder.

1.  Chop up your vegetables of choice, garlic, and bacon strips.  Cook the bacon until the fat begins to render,  then add the garlic and vegetables, and thyme, salt, and pepper.

2.  Once they are almost done cooking, add in a 1/2 cup of white wine to deglaze the pot.  Pour in  2 1/2 cups of either chicken or vegetable stock and simmer for 10-15 minutes.

3. Add in 3/4 cup of cream with some dill.  Squeeze in the juice from half a lemon to finish.

Soup served with a buttermilk biscuit (recipe to come)

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