Go Back
+ servings
Vegetarian Corn Chowder with Mushrooms

Mushroom Corn Chowder

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.
5 from 3 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 359kcal

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
  • 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!

Nutrition

Calories: 359kcal | Carbohydrates: 52g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 1150mg | Fiber: 7g | Sugar: 9g | Vitamin A: 770IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 2mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!