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Creamy Hash Brown Mushroom Chowder

  • Author: Brand New Vegan
  • Prep Time: 5 min
  • Cook Time: 55 min
  • Total Time: 1 hour
  • Yield: 8-12 serviings 1x
  • Category: Soup, Stew, Chowder
  • Method: Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan

Description

This rich and creamy Hash Brown Mushroom Chowder will keep your belly full and warm for SURE, on these icy cold, wintry nights!


Scale

Ingredients

Soup

  • 1/2 onion (about 1 cup)
  • 2 med carrots (about 1 cup
  • 2 ribs celery (about 3/4 cup)
  • 1 tsp mined garlic
  • 8 oz portobello mushrooms
  • 4 oz shiitake mushrooms
  • 1 Tbs dulse flakes (optional – or use a nori sheet)
  • 2 1/2 cups low sodium vegetable broth
  • 1 cup water
  • 1 Tbs tomato paste (or ketchup)
  • 1/4 tsp liquid smoke (or smoked paprika)
  • 30 oz bag frozen hash browns

Cream Sauce

  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 cup riced cauliflower
  • 1/3 cup cashews
  • 2 Tbs lemon juice
  • 1 Tbs nutritional yeast
  • 1 Tbs corn starch (or arrowroot, or potato flakes)
  • 1 tsp minced garlic

Instructions

  1. Dice onion, carrots, and celery into small, uniform pieces
  2. Saute in water or broth until softened, about 5 minutes.
  3. Add garlic and stir
  4. Add chopped mushrooms and dulse flakes, simmer 5 min
  5. Add broth, water, tomato paste, liquid smoke, and hash browns
  6. Increase heat to boil, then reduce heat, cover, and simmer 30 min
  7. Meanwhile, blend all cream sauce ingredients until smooth
  8. Slowly stir in cream sauce and simmer another 15 min or until thickened
  9. Garnish and serve

Keywords: potato chowder, hash brown chowder, hash brown soup