Mushroom Corn Chowder
8 months ago
24 Comments
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About The Author
**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
I looks dreamy🤤
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.
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!
Looks really delicious, I bet the texture is amazing!
You’ve gotta link your insta in these posts, it’s great.
So creamy and yummy!!
Can’t wait for summer to be over so I can make this!
I realize you are busy. But we’ll all be around for dinner directly. We’ll bring wine and bread
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.
Looking very delicious.
Yowza!!
That looks amazing. Wow
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
This looks so good! Just pinned it for later!
this looks tasty af
looks delicious, will try to make it
Any recommendations for vegan alternatives to the heavy cream? Looks delicious btw
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?
I want some!!! Looks so delicious. Thanks for sharing
This looks sooooo good.
I bet it’s delicious
I just drooled a bit
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?