1 ½ lbs mushrooms, sliced (we used oyster, chanterelle,
shiitake, and crimini)
2 cobs corn, scraped (or 2 cups frozen corn)
1 cup sharp cheddar cheese, shredded
One 12 oz can evaporated milk
3 Tbsp cornstarch
In a 6 qt heavy bottomed pan or Dutch oven, brown bacon over medium heat. Set bacon aside, leaving fat in the pan.
Sauté onion in bacon fat until translucent and begins to soften. Add shallot and garlic, cook and stir until fragrant. Stir in wine, scraping up any browned bits. Bring to a boil.
Add chicken broth, carrots, potatoes, poultry seasoning, thyme, pepper, and salt. Bring to a boil, reduce heat and simmer for about 10 minutes, or until potatoes begin to soften.
While soup is simmering, melt butter in a large skillet over medium heat. Add mushrooms, cook until tender.
Mix mushrooms, corn, cheese, cooked bacon, and one cup evaporated milk into the soup. Whisk cornstarch into remaining milk, stir into soup. Simmer until thickened and bubbly, stirring constantly. Enjoy with a green salad and crusty bread.
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