Mushroom Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
256 kcal
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Course
Main Course
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Cuisine
American
Mushroom Chowder
Description
Mushroom Chowder combines sautéed garlic, onions, celery, and quartered baby bella mushrooms cooked with aromatic herbs including thyme and sage. The mushrooms are first seared to develop slightly crispy edges before the addition of flour and broth thickens the base. Cubed potatoes are simmered until tender, partially mashed to thicken the chowder further, then enriched with cashew cream or vegan cream cheese to achieve a creamy consistency without dairy. The seasoning is carefully balanced with vegan Worcestershire sauce, black pepper, and a pinch of salt. Bay leaves are removed before serving.
The chowder’s flavor carries earthy mushroom tones with herbal nuances and a subtly creamy mouthfeel. It can be served garnished with green onions for a fresh contrast and makes for a filling meal or a starter. Adjusting broth or water can modify thickness according to preference. Its comforting texture combines softness from potatoes and creaminess from the blended nuts or cream cheese.
For storage, leftovers keep well covered in the refrigerator for up to four days or frozen for two months. Substitutions include coconut aminos for soy-free diets and cornstarch instead of flour for gluten-free versions. Using blended tofu instead of cashew cream makes it nut-free while maintaining creaminess. Enhancing with Old Bay or kelp seasoning can mimic a seafood chowder profile. These flexible adaptations accommodate various dietary needs while preserving the chowder’s character.
Ingredients
- 1 tablespoon oil or vegan butter
- 3 cloves garlic minced
- 1/2 cup onion chopped
- 1/2 cup celery chopped
- 8 ounces baby bella mushrooms quartered
- 2 bay leaf
- 1/2 teaspoon thyme or one spring fresh thyme
- 1/4 teaspoon sage ground
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon flour
- 3 cups broth or water
- 1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
- 1 1/2 cups potatoes cubed, small cubed
- 1 teaspoon Worcestershire sauce vegan
- 3/4 cup cashew cream 1/2 cup raw cashews blended with 3/4 cup water or use any other thick non dairy cream or you can also use 1/3 cup vegan cream cheese
- green onion for garnish
Instructions
- Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
- Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
- Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
- Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
- Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
- If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.
Notes
- Leftovers can be refrigerated up to 4 days or frozen for 2 months in a covered container.
- Use coconut aminos instead of Worcestershire sauce for a soy-free option.
- For gluten-free chowder, substitute flour with 2 teaspoons cornstarch and Worcestershire sauce with tamari.
- Replace cashew cream with blended firm or silken tofu for a nut-free version, or use 1/3 cup vegan cream cheese and extra broth if needed.
- Adding Old Bay and kelp seasoning provides a vegan seafood chowder flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 509mg | 21% |
| Potassium | 768mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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