Chicken And Mushroom Chowder

• 1/4 cup dried porcini mushrooms
• boiling water
• 2 slices bacon
• 1 skinless chicken breast half, diced
• 1 medium onion, diced
• 2 russet potatoes, peeled if you wish and diced
• 2 cloves garlic, minced
• 2 ears sweet corn, kernels sliced off
• 2 (14 1/2 ounce) cans chicken broth
• 1 (28 ounce) can peeled tomatoes, drained and chopped
• 2 cups packed fresh spinach leaves
• 1 bay leaf
• 2 tablespoons fresh thyme leaves
• 1 teaspoon herbes de provence
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• fresh ground black pepper, to taste
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped cilantro

1. Cover mushrooms with boiling water and set aside for 20 minutes.
2. Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
3. Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
4. Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
5. Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
6. Garnish with bacon.

porcini mushrooms, boiling water, bacon, chicken, onion, russet potatoes, garlic, corn, chicken broth, tomatoes, fresh spinach leaves, bay leaf, thyme, salt, red pepper, ground allspice, fresh ground black pepper, flat leaf parsley, cilantro

Taken from www.food.com/recipe/chicken-and-mushroom-chowder-102838 (may not work)