Potato Corn and Mushroom Soup
Try this yummy Potato Corn and Mushroom Soup recipe for the best soup you have ever made. This is one of our vegan friendly recipes from Grandmother's collection. So this one is for all of the vegans to have a healthy corn chowder option that doesn't include dairy in it. Of course, it is quite easy to add in real milk and butter if you want the non vegan option, so it is up to you. But it really tastes great either way. There are plenty of healthy vegetables in this soup recipe, including corn and potatoes of course, and some celery, onions, and mushrooms, making it the perfect choice to have as a meal or as a snack. Enjoy this easy corn chowder recipe any time of year, and make some fresh, homemade bread to go along with it. We have shared many recipes for bread that you can try out with this soup recipe, because every soup must have have something to dunk in it.***
Makes 6 servings
This is a printable recipe.
This soup is made as a vegan recipe, you can substitute butter for the olive oil, and cream for the cashew milk if you do not want vegan.
2 Tablespoons olive oil
1 white onion, diced
2 celery stalks, diced
2 large white mushrooms, diced
5 cups water
1 (10 gram) Organic bouillon cube
2 medium size red potatoes, washed and diced into small cubes
2 ears fresh corn, cut the corn off the cob (or 1 cup frozen)
1/2 teaspoon Himalayan pink salt
1/2 teaspoon ground black pepper
3/4 cup Silk, creamy cashew unsweetened vanilla milk
Heat the olive oil on medium heat in a large soup pot.
Add the diced onions and sautee until golden brown.
Add the diced celery and cook another minute.
Add the diced mushrooms and cook another two minutes. Stir occasionally so you do not burn the vegetables.
Add the water and bring to a boil. Add the bouillon cube.
Add the potatoes and corn and cook on low heat for about 15 minutes.
Add the salt and pepper. Do a taste test and add more seasoning if desired.
Add the milk and stir in, bring to a boil then shut off.
Let sit in the pot for 30 minutes at least to let the flavors infuse.
Nutrition Facts for:Potato Corn and Mushroom Soup From Grandmother's Kitchen
Ingredients: Olive oil, white onion, celery, white mushrooms, water, organic bouillon cube, red potatoes, fresh corn, Himalayan pink salt, black pepper, creamy cashew unsweetened vanilla milk.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 6 servings
* Per Serving:Calories 128, Calories from Fat 50, Total Fat 5.6g 9%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 504mg 21%,, Potassium 457mg 13%, Carbohydrates 18.8g 6%, Dietary Fiber 2.4g 10%, Sugars 2.7g, Protein 2.7g, Vitamin A 2%, Vitamin C 15%, Calcium 3%,Iron 8%
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