Decadent Corn and Mushroom Chowder


This veggie filled chowder is rich and complex and comforting! We used wild picked chanterelles and boletes, but you can chose whatever veggies you like.

What you need:

  • 1/2 small onion
  • 4 stalks celery
  • 3 carrots
  • 1 tablespoon olive oil
  • 3 cups water
  • 1 cup coconut milk
  • 1 cup easy soy yogurt
  • 2 large potatoes
  • 1 tablespoon white pepper
  • 2 teaspoons salt
  • Vegetables of choice-I used frozen corn, a hot pepper, and wild mushrooms

Boil the potatoes until soft. Set aside to cool.

Chop the onions, carrots, and celery. Add olive oil to a pot and heat the oil. Add the chopped onions and stir fry for one minute. Add the carrots and celery. Cook for another three minutes.



Chop the potato into cubes and add to the onions, carrots, and celery. Stir through well for a minute or so. Add water, salt, and white pepper. Stir well and bring to a boil for 4-5 minutes. This makes a sort of veggie broth base for the chowder. Reduce heat to medium. Mash everything together until it’s soupy (I used a potato masher for this step), while continuing to cook on medium.

Add 1 cup coconut milk and yogurt. I used this brand of coconut milk because it’s delicious and relatively cheap from the Asian market by my house. It doesn’t separate into the cream like the canned kind does.

Add in whatever other veggies you’re using. I pre sautéd the mushrooms, but I don’t think it’s completely necessary, if you want to cook it in the chowder. img_2296

Stir it all together and cook on medium for another 3-4 minutes to meld the flavors. If you didn’t pre-cook your veggies, you may need to cook here for a few minutes, until the vegetables are at the desired texture.

Garnish with red chili flakes or smoked paprika. Yum!!!