Creamy Mushroom & Bacon Chowder

🥘 Ingredients

• Button Mushrooms (thinly sliced, skip if pre-sliced)
  8 oz
• Cream Sauce Base
  8 oz
• Italian Herb Paste
  2 tbsp
• Pearl Couscous
  1.5 c
• Veggie Stock Concentrate
  2 unit
• black pepper
• cornstarch
  1 tbsp
• croutons
  2 unit
• lemon
  2 unit
• oil
• salt
• scallions (thinly sliced)
  4 unit
• spinach
  5 oz
• water (5 cups for 4 servings, all the cornstarch and 2 TBSP water for 4 servings)
  1 tbsp, 2½ cup

🍳 Cookware

• medium pot
• small bowl
• bowls

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Thinly slice Button Mushrooms .

   scallions: 4 unit (thinly sliced), Button Mushrooms: 8 oz (thinly sliced, skip if pre-sliced)
2. 

   2

   Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and a pinch of salt and black pepper . Cook, stirring occasionally, until veggies are slightly softened, ⏱️ 1-2 minutes . Stir in water , Veggie Stock Concentrate , and Pearl Couscous . Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, ⏱️ 5-7 minutes .

   oil, salt, black pepper, water: 2½ cup (5 cups for 4 servings), Veggie Stock Concentrate: 2 unit, Pearl Couscous: 1.5 c
3. 

   3

   Meanwhile, quarter lemon . In a small bowl , combine half the cornstarch with water . Once couscous and veggies are tender, add Cream Sauce Base , Italian Herb Paste , spinach , and cornstarch mixture to pot. Stir to combine and cook, stirring occasionally, until thickened, ⏱️ 2-3 minutes more.

   lemon: 2 unit, cornstarch: 1 tbsp, water: 1 tbsp (all the cornstarch and 2 TBSP water for 4 servings), Cream Sauce Base: 8 oz, Italian Herb Paste: 2 tbsp, spinach: 5 oz
4. 

   4

   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: 2 unit