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.
Here are our top 2 tried and tested 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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