Creamy Mushroom and Bacon Chowder with Couscous and Spinach

This isn’t your typical chowder-there’s no seafood here. Instead, it’s loaded with earthy mushrooms, crispy bacon and fresh spinach, all in a luxuriously creamy broth. Israeli couscous adds a delightful springy texture, while crunchy croutons and a squeeze of lemon brighten every spoonful.

Ready in just 15 minutes, this one-pot wonder is perfect for busy weeknights when you crave something comforting but don’t have hours to spend in the kitchen. It’s a veggie-packed chowder that even seafood lovers will adore!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 1-2 minutes. Stir in 2½ cups water (5 cups for 4 servings), stock concentrate and couscous. Cover and bring to a boil, then reduce heat to a low simmer. Cook until couscous and veggies are tender, 5-7 minutes.
3. Meanwhile, quarter lemon. In a small bowl, combine half the cornstarch with 1 TBSP water (all the cornstarch and 2 TBSP water for 4 servings). 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.
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.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous is larger and chewier. If using regular couscous, reduce the cooking time to about 5 minutes and watch closely to avoid overcooking.

Can I make this chowder dairy-free?

You can substitute the cream sauce base with a dairy-free alternative like coconut cream or a vegan cream sauce. The flavor will change slightly, but it will still be delicious.

How do I store leftovers?

Store leftovers 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.