Potato Mushroom Chowder


Lightly creamy, savory, low fat but who would know? Cheesy flavors and textures. Tastes like corn chowder without the corn. Chowder doesn’t require a thickener, but if you want one, go easy with it. You don’t want to mask any of those beautiful flavors!

Makes 9 cups

2, 15 oz. cans whole potatoes, drained, rinsed and cut into sm. cubes

2, 4 oz. Dr. Wt. cans mushrooms stems & pieces including liquid

15.5 oz. can cannellini beans including liquid

1 lg. carrot, peeled, diced into 3/8 inch cubes – no larger, otherwise they’ll take too long to cook – about 3/4 c.

1 c. peeled diced onion, about 1/2 inch squares

1 c. carrot juice

4 c. SILK Omega ALA AlmondCashewmilk

2 T. vegan yeast (nutritional yeast)

2 T. liquid smoke

1 t. garlic powder

1 t. ground coriander

2 t. ground rosemary

1 t. turmeric

1 t. smoked paprika

2 t. salt

black pepper to taste

In large pot, over medium heat, combine all ingredients, then bring to slight boil, reduce heat to low and cook uncovered till carrots become tender, about 30 minutes depending on size.

Notes: I’ve just tried SILK’S newest addition to their portfolio of plant milks and it is nice. Unlike most plant milks this one works well with savory dishes. It’s just thick enough to make a difference.

If you want to thicken the chowder, combine 2 T. potato starch or cornstarch with 1/4 c. water in a dish, stirring till dissolved. Add to pot and stir till thickened. Then continue to cook till the starch tastes disappears – a few minutes will do.


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