Best 2 Mushroom Potato Corn Chowder Recipes
Calling all chowder lovers! Are you looking for a warm and comforting meal that combines the earthy flavors of mushrooms, the soft and creamy texture of potatoes, and the slight sweetness of corn? Then, "Mushroom potato corn chowder" is the perfect dish for you. This classic chowder is a hearty and flavorful soup that comes together quickly and easily. With the right recipe, you can create a delicious chowder that will warm you up from the inside out. So, grab your ingredients and let's dive into the world of chowders and explore the best recipe for making a mouth-watering "mushroom potato corn chowder".
Let's cook with our recipes!
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
- Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
- Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
- Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
- Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
MUSHROOM POTATO CORN CHOWDER
Steps:
- Melt butter in large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato ,corn, chicken broth, and thyme. Bring to a boil; reduce heat, simmer, uncovered, 30 minutes or until potatoes are tender. Stir in 1 1/2 c milk, salt, pepper. Combine remaining 1/2 c milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.
Tips:
- Use a variety of mushrooms. This will give your chowder a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Don't overcrowd the pan. If you add too many mushrooms at once, they will not cook evenly. Cook them in batches if necessary.
- Sauté the mushrooms until they are browned. This will help to develop their flavor.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your chowder.
- Add the potatoes and corn to the pot and cook until they are tender. You may need to add more vegetable broth or water, depending on how thick you want your chowder to be.
- Stir in the milk and cream. Heat until warmed through, but do not boil.
- Season the chowder to taste. You may want to add salt, pepper, or other spices.
- Serve the chowder hot, garnished with fresh parsley or chives.
Conclusion:
Mushroom, potato, and corn chowder is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. This recipe is easy to follow and can be tailored to your own taste. So next time you are looking for a comforting and flavorful soup, give this one a try!
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