Recipe for Mushroom and Corn Chowder:
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| Photo by olia danilevich from Pexels |
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Ingredients:
4 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups corn kernels (fresh or frozen)
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
Melt the butter in a large pot or Dutch oven over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the mushrooms and cook for another 5 minutes until they release their liquid and start to brown.
Add the corn kernels, broth, and thyme to the pot.
Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the corn is tender.
Use an immersion blender or transfer the soup to a blender and puree until smooth.
Return the soup to the pot and stir in the heavy cream.
Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley. Enjoy!
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