Creamy Mushroom and Bacon Chowder with Couscous and Spinach

This chowder is a cozy, creamy bowl of comfort that comes together in no time. Forget the seafood-this version is loaded with earthy mushrooms, crispy bacon and tender spinach, all swimming in a luscious herb-infused broth. Israeli couscous adds a delightful springy texture, while crunchy croutons provide the perfect contrast.

Finished with a bright squeeze of lemon, this chowder is a satisfying meal that feels indulgent but is surprisingly quick to make. Perfect for busy weeknights when you need something warm and nourishing without spending hours in the kitchen.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Thinly slice the mushrooms if they aren’t pre-sliced.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the scallion whites, mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 1-2 minutes.
3. Stir in 2½ cups water (5 cups for 4 servings), the stock concentrate and the couscous. Cover and bring to a boil, then reduce the heat to a low simmer. Cook until the couscous and vegetables are tender, 5-7 minutes.
4. Meanwhile, quarter the lemon. In a small bowl, combine half the cornstarch with 1 tablespoon water (use all the cornstarch and 2 tablespoons water for 4 servings).
5. Once the couscous and vegetables are tender, add the cream sauce base, Italian herb paste, spinach and the cornstarch mixture to the pot. Stir to combine and cook, stirring occasionally, until the chowder has thickened, about 2-3 minutes more.
6. Divide the chowder between bowls. Top with croutons and the reserved scallion greens. Serve with a squeeze of lemon juice and the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous is larger and has a chewier texture, which works best in this chowder. If you substitute regular couscous, reduce the cooking time and expect a softer texture.

How do I store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.

Can I make this chowder vegetarian?

Yes! Omit the bacon and use a vegetable-based stock concentrate. You can also add a bit of smoked paprika for a smoky flavor.