Vegan Corn & Mushroom Chowder Recipe
YIELD
4 servings
TIME
Active Prep: 10 min
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. Mediterranean Thyme
- Salt & pepper, to season
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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.
THANKS TO
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
Ashlee Redger, Savory Spice Test Kitchen
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Salt-Free
Sweetener-Free
Vegan
Vegetarian
