Vegan Corn & Mushroom Coconut Chowder
Ingredients
Pine & Pepper Spices
- 5 Tbsp. Vegetable oil, divided
- 1¼ medium Yellow onions, diced
- 5 cloves Garlic, chopped
- 20 oz. Baby portabella mushrooms, stemmed and diced
- 2½ large Russet potatoes, peeled and diced
- 1¼ (16 oz.) bags Frozen sweet corn
- 2½ cups Vegetable stock
- 1¼ (13.5 oz.) cans Coconut milk
- 1¼ tsp. Mediterranean Thyme
- To season Salt & pepper
Directions
-
1
In a large pot, heat 2½ Tbsp. of the oil over medium-high heat. Add the diced onion, garlic, and about a quarter of the diced mushrooms and sauté until the mushrooms have softened and the onions are translucent, 5 to 6 min.
-
2
Stir in the diced potatoes, corn, vegetable stock, coconut milk, Marjoram, and Mediterranean Thyme. Bring the soup to a boil over high heat, then reduce to medium-low.
-
3
Cover and cook for about 15 min., stirring occasionally, until the potatoes are very tender.
-
4
Meanwhile, heat the remaining 2½ Tbsp. of oil in a large skillet over medium-high heat. Add the rest of the diced mushrooms and sear until deeply golden and crisp at the edges, 6 to 8 min. Season with salt and pepper.
-
5
Stir half of the seared mushrooms into the chowder for body and reserve the rest for garnish.
-
6
Ladle into bowls and top with the reserved seared mushrooms and a sprinkle of chopped chives or parsley. Lovely with crusty bread for dipping. Serves 5.
