Corn, Mushroom, and Potato Chowder

Winter comfort food, based on a recipe from Alex Jamieson’s The Great American Detox Diet.  After making this many times, I have modified it to add a little bit of spice, a lot more mushrooms, and some soy milk.

  • 3 tablespoons olive oil (divided)
  • 1 large yellow onion, chopped
  • 2 garlic cloves , chopped
  • 1 teaspoon crushed red pepper flakes (more or less to taste)
  • 3 cups vegetable broth
  • 3 cups potatoes , peeled and cut into 1-inch cubes ( I recommend Yukon Gold)
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 (10 ounce) package frozen corn (I recommend the roasted kind for extra flavor)
  • 3 cups unsweetened soy milk (in this instance it is important to use the unsweetened kind)
  • 1 (16 ounce) package fresh mushrooms , thinly sliced (baby portabella or button)
  • 2 tablespoons fresh parsley
  1. Saute the onions, garlic, and crushed red pepper in 2 tablespoons of oil a large stock pot.
  2. Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
  3. Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
  4. Add the corn and soy milk to the pot with the potatoes. Do not boil after adding the soy milk, or it will separate.  Cook for another 5 minutes. Add mushrooms and parsley.
  • 3 tablespoons olive oil: $0.15
  • 1 large yellow onion: $0.25
  • 2 garlic cloves: $0.10
  • 1 teaspoon crushed red pepper flakes: $0.02
  • 3 cups potatoes: $0.98
  • 1 (10 ounce) package frozen corn: $0.89
  • 3 cups unsweetened soy milk: $1.05
  • 1 (16 ounce) package fresh mushrooms: $2.49
  • 2 tablespoons fresh parsley: $.50

=$6.43/6 servings



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