Recipes Mushroom Corn Chowder admin 8 months ago 24 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: People Are Divided Over This TikTok ‘Honeycomb Pasta’ Cake admin April 9, 2021 New Recipe: Rasika Sunil bakes yummylicious red-velvet cake on brother Yash’s birthday; shares the recipe with fans admin April 22, 2021 Lokma Turkish Fried dough December 4, 2021 Sweet and sour pork ribs December 9, 2021 New Recipe: Country Cooking with Lou Ann: Banana Bread admin March 20, 2021 New Recipe: How to master the perfect chocolate souffle recipe admin February 15, 2022 About The Author admin More from this Author 24 Comments BushyEyes September 8, 2021 **Recipe here originally:** [**Mushroom Corn Chowder**](https://www.triedandtruerecipe.com/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. 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 * 1/3 cup flour * 5 –6 cups water or stock * 1/2 teaspoons crushed red pepper * 2 teaspoons Aleppo pepper optional * 1/2 teaspoon white pepper * 5 Yukon gold potatoes peeled and diced into 1” cubes * 5 ears of corn husked and corn cut from the cob * 1/4 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 Reply chefbitchhh September 8, 2021 I looks dreamy🤤 Reply FirstFarmOnTheLeft September 8, 2021 Ohhh boy, corn and mushrooms are two of my favorite things, so, I guess I have to make this! Looks super delicious, thanks for sharing. Reply ApprehensiveSwim2678 September 8, 2021 Looks delicious! One trick I’ve learned from Joshua Weissman is to get dried mushrooms and rehydrate them in the broth or stock you use for the dish. Then you can rough chop the mushrooms and use them as you normally would, and the broth is then infused with the great umami flavor of the mushrooms. Could be a good method for this recipe! Reply amzosingh September 8, 2021 Looks really delicious, I bet the texture is amazing! Reply DuFFman_ September 8, 2021 You’ve gotta link your insta in these posts, it’s great. Reply cookingwithRobin September 8, 2021 So creamy and yummy!! Reply allycort September 8, 2021 Can’t wait for summer to be over so I can make this! Reply canseeclearlynow September 8, 2021 I realize you are busy. But we’ll all be around for dinner directly. We’ll bring wine and bread Reply alligator124 September 8, 2021 I made this for dinner tonight (I am eating as I type) and it’s a really wonderful soup! It tastes exactly like late summer/early fall. Another user suggested using dried mushrooms to make a stock, and I’d also like to add that the corn cobs make excellent stock as well! I used them + a halved onion and a bay leaf to make a quick corn stock. Reply Rama_nand September 8, 2021 Looking very delicious. Reply doggiehearter September 8, 2021 Yowza!! Reply ospreydog September 8, 2021 That looks amazing. Wow Reply Melodic_Survey_4712 September 8, 2021 Did you buy the biquinhos or grow them? I grew them for the first time this year and they are insanely good. Really productive for a pepper too. 10/10 would recommend growing them if you are into gardening! Also this dish looks incredibly delicious Reply cynbad89 September 8, 2021 This looks so good! Just pinned it for later! Reply Torohype September 8, 2021 this looks tasty af Reply Free_Category September 8, 2021 looks delicious, will try to make it Reply maricircus September 8, 2021 Any recommendations for vegan alternatives to the heavy cream? Looks delicious btw Reply Repulsive_Ad_1272 September 8, 2021 This looks great! This is my first comment on Reddit I think so apologies if I’m doing it wrong. May be a dumb question but to calculate nutritional contents did you just add up everything from the original packaging of each item from the store? Reply sokhounthea September 8, 2021 I want some!!! Looks so delicious. Thanks for sharing Reply Jmersh September 8, 2021 This looks sooooo good. Reply Sonjainthe80s September 8, 2021 I bet it’s delicious Reply Yarfunkel23 September 8, 2021 I just drooled a bit Reply RuisseauXVII September 8, 2021 That looks great. Im going to try it with corn starch instead of flour because my gf is a celiac. What liquid are you using for your soup? Just standard vegetable stock? Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.