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Test Kitchen Approved

Vegan Corn & Mushroom Chowder

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

0 Hours 10 Minutes

Cooking Time

0 Hours 10 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

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

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


1 (13.5 oz) can coconut milk


1 tsp. Mediterranean Thyme

Salt & pepper, to season

Savory Spice ingredients in this recipe

  • Marjoram

    Marjoram is indigenous to France and the United States and comes from a low-growing plant in the mint family. Having grayish-green leaves of simila...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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Directions

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