Thick, rich, and packed full of mushroom flavor – that’s this cozy mushroom chowder recipe! With potatoes to thicken and loads of mushrooms, it resembles the comfort of clam chowder, but without the seafood.
Table of Contents
The Story Behind the Recipe
Recently I was checking out at a recipe for potato chowder, and I noticed it started with a roux base (basically butter plus flour, which, when cooked with a liquid, thickens the liquid up). And I found myself thinking, why? I mean, can’t you just puree some of the potatoes, and voila, creamy base? That’s pretty much what I do here and here and the result is pretty delicious if I do say so myself.
But then I kept thinking about it. (Leave it to a food blogger to obsess over roux.) And then I started thinking about creating a vegan clam chowder recipe, and, sure enough, I found that many clam chowder recipes start with roux.
So, I said, fine. I’ll try it! Yes, this recipe starts with 1/4 cup of olive oil. And I know it seems like a crazy amount (for some reason, half a stick of butter doesn’t seem quite as nuts, but the same quantity of olive oil is like WHAT). But trust me, because that olive oil? And then, a few minutes later, the flour? That’s what helps make this soup unbelievably thick, rich, and velvety. Basically now, I’m stuck on roux. I love roux. I’ll never let roux go.
You get the picture.
Mushroom Chowder Ingredients
This rich and creamy mushroom chowder starts with olive oil and ends with plant-based milk. I originally created it as a replication of clam chowder for vegetarians, and while I don’t think it tastes exactly like clam chowder – it is missing a “sea” element – for me, it provides the experience I’ve been missing since I stopped eating seafood. (scroll down for the full recipe)
I. LOVE. this chowder!
Rich, creamy, pure comfort, the perfect foil for a handful (or three) of oyster crackers.
Oh, roux!
More Hearty Soup & Chowder Recipes
- Roasted Winter Vegetable Chowder
- Corn & Potato Chowder
- Tuscan Bean Stew
- Sweet Potato Peanut Stew
- 15 Hearty Vegetarian Stews
Mushroom Chowder
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion (diced [about 2 cups])
- 2 medium carrots (peeled and diced [about 1 cup])
- 2 stalks celery (diced [about 1 cup])
- 1/2 teaspoon dried thyme or 5-6 fresh thyme stems
- 1/2 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 2 cups Yukon Gold potatoes (washed and cut into 1/2-inch dice [about 1 pound])
- 6 ounces white button mushrooms (chopped [about 2 cups])
- 3 ounces oyster mushrooms (chopped [about 1 cup])
- 1 cup unsweetened soy milk (or unsweetened almond milk, oat milk, or canned coconut milk)
- 2 teaspoons red wine vinegar
Optional garnishes:
- Fresh parsley
- Oyster crackers
- Sliced button mushrooms
Instructions
- Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
- Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
- Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
- Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
do you think this soup is freezable…that is IF there are any leftovers 😉
Thank you for posting volume measurements along side the weight measures. I almost passed this recipe by because I am just too lazy to do the conversions. But then I saw that you had already provided that info. Neat – thank you!
Thanks Joan! I appreciate your the feedback, it’s a good kick in the pants for me to keep doing it as well as go back and update old recipes! 🙂
Do you think that almond milk would work the same as soy milk? That is what I have in the fridge right now. Thank you!
Sure, just make sure it’s unsweetened. 🙂 I’ve accidentally added sweetened almond milk to savory recipes in the past and it’s not so great. 😉
Love it! Chowders of all kinds can be awfully one-note, but this one rises above because of the celery and carrots. I used chickpea flour and coconut milk to good effect.
Thanks so much for the review, Katy! I love your additions; I need to try it!