Creamy Mushroom & Bacon Chowder

🥘 Ingredients

• bacon
  4 strips
• black pepper
  1 tsp
• button mushrooms
  2 c
• cornstarch
  1 tbsp
• cream sauce base
  1 c
• croutons
  1 c
• italian herb paste
  1 tbsp
• lemon
  1 unit
• lemon juice
  1 unit
• lemon wedges
  1 unit
• olive oil
  1 tbsp
• pearl couscous
  1 c
• salt
  1 tsp
• scallion greens
  1 unit
• scallion whites
  1 unit
• spinach
  2 c
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat olive oil in a medium pot over medium-high heat. Add scallion whites , button mushrooms , and a pinch of salt and black pepper . Cook, stirring occasionally, until veggies are slightly softened ⏱️ 2 minutes .

   olive oil: 1 tbsp, scallion whites: 1 unit, button mushrooms: 2 c, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Add veggie stock concentrate , cream sauce base , pearl couscous , and italian herb paste . Stir in cornstarch dissolved in a splash of cold water. Simmer until thickened ⏱️ 5 minutes . Stir in spinach until wilted. Meanwhile, cook bacon until crispy, then chop.

   veggie stock concentrate: 1 unit, cream sauce base: 1 c, pearl couscous: 1 c, italian herb paste: 1 tbsp, cornstarch: 1 tbsp, spinach: 2 c, bacon: 4 strips
4. 

   4

   Meanwhile, quarter lemon .

   lemon: 1 unit
5. 5

   Divide chowder between bowls; top with croutons and scallion greens . Serve with a squeeze of lemon juice and remaining lemon wedges on the side.

   croutons: 1 c, scallion greens: 1 unit, lemon juice: 1 unit, lemon wedges: 1 unit