5 from 5 votes
potato mushroom chowder
Creamy Potato Mushroom Chowder
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
This was NOT supposed to be a Creamy Potato Mushroom Chowder but something else entirely. The wife says its the BEST Chowder she's ever had!
Course: m
Cuisine: American
Servings: 8 Big Bowls
Author: Chuck Underwood
Ingredients
Cream Sauce
  • 1/3 cup Cashews
  • 2 cups Cauliflower Florets
  • 1 cup Vegetable Broth (low sodium)
  • 1 cup Almond Milk (unsweetened)
  • 1 Tbs Cornstarch
  • 1 tsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2-3 Cloves Garlic
Soup Base
  • 1/2 cup Vegetable Broth (low sodium)
  • 1 med Onion (diced)
  • 2 med Carrots (sliced)
  • 2 stalks Celery (diced)
  • 2 Russet Potatoes (diced)
  • 8 oz Baby Bella Mushrooms (sliced)
  • 4 oz Shiitake Mushrooms (sliced)
  • 2 1/2 cups Vegetable Broth (low sodium)
  • 1 Nori Sheet (finely chopped)
  • 1 Tbs Ketchup (or Tom Paste)
  • 1/4 tsp Liquid Smoke
  • 1-2 Tbs Lemon Juice
  • 1 Tbs Dried Parsley
  • 1 Tbs Corn Starch
  • 1 Tbs Water
Instructions
  1. Soak Cashews in hot water at least 4 hrs - set aside
Soup Base
  1. Saute onion, carrots, celery, and potatoes in 1/2 cup broth until onion has softened
  2. Add mushroom and continue to simmer until reduced
  3. Add remaining broth, ketchup, liquid smoke, and Nori and mix well
  4. Continue simmering while making Cream Sauce
Dairy Free Cream Sauce
  1. Boil cauliflower florets in cold water until softened - about 5-10 minutes
  2. Add cauliflower to blender along with drained cashews
  3. Add remaining sauce ingredients to blender and blend on high until smooth
Potato Mushroom Chowder
  1. Once veggies in soup base are soft and tender, stir in cream sauce
  2. Mix well while stirring in the Lemon Juice
  3. Whisk Cornstarch and water to make a slurry and add to soup to thicken
  4. Garnish with Parsley