Shiitake bacon:

Stem shiitake mushrooms and slice caps into 1/4-inch strips.

Toss with olive oil, soy sauce and salt. Allow to “marinate” for about 5 minutes.

“Frying” Shiitake Bacon on the Stovetop“:

Heat grapeseed or canola in large frying pan over medium heat. Add shiitake mushrooms and cook until crisp, about 10 minutes. Remove mushrooms to a separate plate.

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”Roasting" Shiitake Bacon in the Oven:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread marinated mushrooms into a single layer on parchment-lined baking sheet. Roast in oven for about 10 minutes, or until dark and very lightly crisped at edges.

For an even stronger taste, cook until the shiitake mushrooms are really dark.

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Chop shiitake bacon, set aside.

Chowder:

In a large heavy pot heat oil, add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.

Sprinkle in the flour and cook, stirring, another 2 minutes.

Add the potatoes, shiitake bacon, broth and clam juice and bring to a boil. Then reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.

Season generously with salt and pepper. Add the cod and corn. Do not stir. Cook for 5 minutes.

Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Return chowder to heat and stir in the cream, gently to avoid breaking the fish into small pieces. Season to taste.

Bring chowder to serving temperature over gentle heat, uncovered.

ENJOY!

Serve with your favorite crackers or salad! ENJOY!