Corn & Mushroom Chowder

Living in San Francisco for 6 years has always given me a soft spot for chowder. Clam chowder with bread bowls was one of the only things I could afford while paying my way through school and it filled you up for literally the entire day! Lately, I have been feeling so nostalgic for my days in SF that I had to recreate the feeling and California vibe you get from a bowl of chowder!

This is the perfect summertime version with seasonal organic corn, button mushrooms, golden potatoes and of course chives. Make sure to get a high quality full fat coconut milk (avoid trader joe’s brand) to avoid any overpowering coconut flavor.

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The Goods:

• 1 tbsp olive oil

• 1 onion, chopped

• 2 stalks celery, diced

• 2 carrots, diced

• 1 bulb of fennel, chopped

• 3 cloves garlic, minced

• 1 tsp salt

• 1 tsp black pepper

• 1 corn on the cob/ 1 cup (peeled and kernels removed)

• 5 small golden potatoes, chopped

• 2 cups, button mushrooms

• 1 tsp paprika

• 1 can full fat coconut milk

• 2 1/2 cup veggie broth

• 1 tbsp thyme

• 1 tsp hot sauce

• 2 tbsp chives, chopped

The Method:

1. Heat a heavy bottomed pot over medium high heat and add olive oil.

2. Once hot, add onions and a pinch of salt, stir well and cook for about 3 minutes.

3. Add chopped celery, carrots and fennel. Stir well.

4. Add garlic and black pepper. Cook for 2 minutes more while stirring.

5. Add corn, golden potatoes and mushrooms. Cook for 5 minutes while stirring.

6. Add paprika and coconut milk. Stir well.

7. Cover and cook for 15 minutes while stirring.

8. Add chives and test for salt + pepper.

9. Enjoy in your favorite bread bowls or with a slice of toasted bread!

10. Add veggie broth, thyme and hot sauce.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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