Mushroom and Corn Chowder

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings

An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting!  Thanks

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces shiitake mushrooms
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 2 cups baby spinach
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/2 cup half and half, or more, as needed*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  • Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
  • Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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