Chicken and Mushroom Chowder

• 14 cup dried porcini mushrooms
• 2 slices bacon
• 2 ears corn or 1 cup frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 skinless chicken breast half, diced
• 2 russet potatoes, diced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (28 ounce) canpeeled tomatoes, drained and chopped
• 2 cups packed baby spinach leaves
• 1 bay leaf
• 2 tablespoons fresh thyme leaves
• 1 teaspoon herbes de provence
• 1 teaspoon salt
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon ground allspice
• fresh ground black pepper
• 2 tablespoons chopped flat-leaf Italian parsley
• 2 tablespoons chopped fresh cilantro

1. Place mushrooms in a small bowl; cover with boiling water.
2. Set aside 20 minutes.
3. Meanwhile, cook bacon, turning once, in a Dutch oven over medium heat until crisp, 5 minutes.
4. Crumble into pieces; set aside.
5. Cut kernels off ears of corn; set aside.
6. Add onion to Dutch oven; cook until softened, about 3 minutes.
7. Add garlic; cook 1 minute.
8. Add chicken; cook, stirring often, until it turns white, about 4 minutes.
9. Add potatoes, corn, broth and tomatoes.
10. Cook 4 minutes.
11. Meanwhile, slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbes de Provence, salt, pepper flakes, allspice and black pepper to taste to chowder.
12. Carefully drain mushrooms; add to chowder.
13. Increase heat to medium-high.
14. Cook until potatoes are tender, about 10 minutes.
15. Adjust seasoning.
16. Stir parsley and cilantro into chowder.
17. Garnish with bacon.

porcini mushrooms, bacon, corn, onion, garlic, chicken, russet potatoes, chicken broth, tomatoes, baby spinach, bay leaf, thyme, salt, red pepper, ground allspice, fresh ground black pepper, flatleaf italian parsley, fresh cilantro

Taken from www.food.com/recipe/chicken-and-mushroom-chowder-112153 (may not work)