Best 2 Mushroom Potato Corn Chowder Recipes
Indulge in the ultimate comfort food experience with our hearty and flavorful Mushroom Potato Corn Chowder. This classic dish is a symphony of flavors and textures, featuring tender mushrooms, creamy potatoes, sweet corn, and a savory broth that will warm your soul. Our collection of recipes offers a variety of twists on this timeless chowder, ensuring that there's a perfect option for every palate. Whether you prefer a classic rendition, a vegetarian delight, or a spicy kick, we've got you covered. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
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:
- Choose the right type of mushrooms: Cremini, shiitake, and oyster mushrooms are all great choices for chowder. Avoid using dried mushrooms, as they will not rehydrate properly.
- Use fresh vegetables: Fresh vegetables will give your chowder the best flavor. If you can't find fresh vegetables, you can use frozen vegetables instead.
- Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender.
- Use a good-quality broth: The broth is the base of your chowder, so it's important to use a good-quality broth. You can use chicken, vegetable, or beef broth, depending on your preference.
- Season to taste: Taste your chowder as you go and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs.
- Serve with your favorite toppings: Chowder is traditionally served with oyster crackers, but you can also serve it with crusty bread, crackers, or a salad.
Conclusion:
Mushroom potato corn chowder is a delicious and hearty soup that is perfect for a cold day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a chowder that your family and friends will love.
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