This mushroom corn chowder is unbelievably easy to prepare and is so rich and creamy. It’s the perfect way to bid farewell to summer. If you’re looking for an easy mushroom and corn recipe or just an easy vegetarian corn chowder recipe, then scroll on because this recipe is a keeper!
I was gifted beautiful foraged mushrooms–chanterelles and bicolor bolete–which worked perfectly in this mixed mushroom vegetarian corn chowder recipe. Fortunately, this recipe is ultra-versatile so whether you’re using a mix of mushrooms or keeping it simple with one variety of mushroom, this dish is sure to be a delight!
The foundation of this recipe is simple. First, sauté aromatics. Cook the mushrooms in butter. Then, add flour and let it sizzle until it turns golden brown. Next, whisk in water or stock and then bring it to a boil. Throw in some fresh or frozen corn and let it simmer for thirty minutes. Finish the mushroom corn chowder with some cream if you like rich chowder!
To really take this chowder over the top, I set some of my fresh mushrooms aside and then I sautéed them in a bit of butter and oil. I added some biquinho peppers to the mix to give this dish a pop of color but you could use diced bell pepper or even cherry tomatoes. The crispy mushrooms and pop of color are really what make this chowder magical, so don’t skip it!
Ingredient suggestions and substitutions:
Like with most of my recipes, I love to provide options for versatility to fit any budget or pantry. Check out some of my suggestions below for how to modify this recipe!
- Mushrooms: Use any variety you like. I used cremini, beech, shiitake, bicolor bolete, and topped it with crispy chanterelles. You can use all cremini or get creative. Try topping it with crispy maitake or even king oyster mushrooms. It’s really up to your imagination and preference!
- Fresh corn: I used fresh corn cut from the cob but you can easily replace with frozen.
- Potatoes: You can use any potato variety, though I recommend sticking to a white or gold fleshed potato.
- Biquinho peppers: These act as a way to add a pop of color to the dish. Try this with cherry tomatoes, diced bell peppers, or even chop up some jarred roasted bell peppers.
- For garnishing, add some scallions or even minced parsley as another easy to way to finish the dish with color!
Looking for more vegetarian recipes? Check my archives!
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Mushroom Corn Chowder
Equipment
- Large pot
- Small skillet
Ingredients
- 1 tablespoon neutral cooking oil
- 2 shallots peeled and diced
- 2 tablespoons butter
- 1 pound mixed mushrooms sliced, diced, or torn depending on the variety
- ⅓ cup flour
- 5 –6 cups water or stock
- ½ teaspoons crushed red pepper
- 2 teaspoons Aleppo pepper optional
- ½ teaspoon white pepper
- 5 Yukon gold potatoes peeled and diced into 1” cubes
- 5 ears of corn husked and corn cut from the cob
- ¼ cup heavy cream
- Salt to taste
Mushroom topping:
- 1 tablespoon neutral oil
- 2 tablespoons butter
- 4 ounces mushrooms sliced, diced, or torn depending on variety
- 4 ounces biquinho peppers or diced bell peppers cherry tomatoes, or chopped roasted red bell peppers
Instructions
Cook the aromatics:
- Heat the oil in a large pot over medium heat. Once hot, add the diced shallot and cook for 5 minutes.
Cook the mushrooms:
- Melt the butter into the shallot and add the mushrooms. Cook, stirring occasionally, for 8-10 minutes until the mushrooms turn golden brown. Continue cooking until they release their liquid and the liquid evaporates. You want to ensure that your mushrooms develop a golden crust! Season with salt.
Prepare the roux:
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 3-4 minutes until the flour begins to turn a light golden color.
- Slowly whisk in one cup of liquid and whisk until smooth. Continue adding the liquid, one cup at a time, whisking after each addition until 5 cups of the liquid have been incorporated. If the broth seems too thick, add the remaining 1 cup of liquid–season with salt, white pepper, crushed red pepper, and Aleppo pepper (if using). Bring to a boil.
Simmer the chowder:
- Add the corn and potatoes to the boiling chowder and immediately reduce heat and simmer for 30 minutes–taste and season to your preferences. Once the potatoes are fork-tender, turn off the heat and stir in the heavy cream. Note: If you are using milk, half and half, or sour cream, be sure to temper them before adding to the chowder. Scoop out a bowl of the hot broth and stir the cold milk or sour cream into it and then add it back to the chowder. If using heavy cream, you do not need to temper it.
Prepare the garnish:
- After you've added the heavy cream to the chowder, prepare the garnish. Heat the oil over medium-high heat in a small skillet. Once hot, melt the butter and add the mushrooms and peppers. Cook without moving for 3-4 minutes until golden brown. Flip and cook an additional 3-4 minutes. Turn off the heat and season with salt.
To serve:
- Ladle the chowder into bowls and spoon the hot mushrooms and peppers on top. Sprinkle with more red pepper flakes on top if desired. Enjoy!
