2 thick slices smoked bacon, cut into 1/4-inch strips
Kernels cut from 4 ears yellow or white corn (about 4 cups)
1/4 pound chanterelle or portobello (or other mushroom variety), wiped clean and chopped into 1/2-inch pieces
1/2 yellow onion, peeled and chopped
1 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon minced, fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced, fresh, flat-leaf parsley

In a large skillet, cook the bacon over medium heat until crisp. Remove bacon from pan and drain on paper towels. Pour off drippings, reserving 1 teaspoon. Add reserved drippings back to skillet.

Over medium heat, saute the corn, mushrooms and onion for 6 minutes, or until mushrooms appear soft, stirring occasionally. Blend in the cream, lemon juice, thyme, salt, pepper and bacon. Bring to a simmer and cook cream to reduce until thick, for 3 to 4 minutes. Starch in corn will help thicken cream. Add the chopped parsley.

Ladle into bowls and serve. Makes 4 main-dish servings, 8 for a side dish.

— Recipe from "Wildwood: Cooking From the Source in the Pacific Northwest," by Cory Schreiber.