Mushroom Corn Chowder is a comforting and hearty soup that brings together the earthy flavors of mushrooms with the sweet taste of corn. This chowder is creamy and satisfying, perfect for a cozy dinner or a starter for a more elaborate meal. The mushrooms add a depth of flavor that pairs beautifully with the corn’s natural sweetness, while a touch of thyme and garlic infuses the dish with warmth. Serve it with crusty bread for a complete and delightful meal.
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 3 cups corn kernels (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables: In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes. Stir in the thyme and cook for another minute.
- Add Corn and Potatoes: Stir in the corn kernels and diced potatoes, ensuring they are well mixed with the mushrooms and onions.
- Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
- Add Cream: Stir in the heavy cream or half-and-half, and season with salt and pepper to taste. Allow the chowder to heat through for about 5 minutes, but do not let it boil.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Enjoy the rich and hearty flavors of this Mushroom Corn Chowder as a perfect dish for any chilly day!
