Name: Vegan Corn & Mushroom Chowder
Prep time: 10 minutes
Ingredients: 4 Tbsp. vegetable oil, divided; 1 medium yellow onion, diced; 4 cloves garlic, chopped; 16 oz. baby portabello mushrooms, stemmed and diced; 2 large russet potatoes, skinned and diced; 1 (16 oz.) bag frozen sweet corn; 2 cups vegetable broth; 1 (13.5 oz) can coconut milk

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Vegan Corn & Mushroom Chowder

Recipe by Ashlee Redger, Savory Spice Test Kitchen

All-Purpose Cooking

This super creamy soup has earthy notes from mushrooms, balanced by sweet corn and delicate herbs.

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Prep Time 10 minutes

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Ingredients

4 Tbsp. vegetable oil, divided 1 medium yellow onion, diced 4 cloves garlic, chopped 16 oz. baby portabello mushrooms, stemmed and diced 2 large russet potatoes, skinned and diced 1 (16 oz.) bag frozen sweet corn 2 cups vegetable broth 1 (13.5 oz) can coconut milk

1 Tbsp. Marjoram

1 tsp. Premium French Thyme

Salt & Pepper Tableside Seasoning, to taste

Directions

Step 1 In a large pot, heat 2 Tbsp. oil over medium-high heat. Saute onion, garlic, and about a quarter of the diced mushrooms until softened and onions are translucent, about 5 to 6 min.

Step 2 Add potatoes, corn, broth, coconut milk, and herbs. Bring soup to a boil over high heat, then reduce heat to medium-low. Cook, covered, for about 15 min., or until potatoes are very tender. Stir occasionally.

Step 3 While soup cooks, heat remaining 2 Tbsp. oil over high heat and saute remaining mushrooms until golden brown and slightly crisp, about 10 min.

Step 4 Remove soup from heat and blend using a standard or immersion blender until consistency is smooth, then season to taste with salt & pepper. Serve topped with crisp mushrooms.