January 26, 2017
Mushroom Corn Chowder
1 15-ounce (400g) can cannellini beans, rinsed and drained, or 1 1/2 (340g) cups cooked cannellini beans
4 cups (900ml) low-sodium vegetable broth
1/4 cup (60g) raw cashews
3 tablespoons whole wheat flour
2 onions, halved then thinly sliced
4 garlic cloves, minced
8 ounces (225g) shiitake mushrooms, sliced
8 ounces (225g) button mushrooms, sliced
1 pound (450g) red potatoes, diced (3 or 4 medium potatoes)
8 to 10 ounces (260g) spinach, torn into bite-size pieces, or baby spinach
2 cups (450g) corn, fresh or frozen (thawed)
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley, for garnish
1. In a high-powered blender, blend the cannellini beans, vegetable broth, cashews and flour on high for 1 to 2 minutes until smooth and creamy. Set aside.
2. In a large stockpot over medium-high heat, sauté the onions, garlic and mushrooms in a small amount of water until tender, about 8 minutes.
3. Add the creamy bean mixture, potatoes, spinach, corn, dill and thyme. Reduce the heat to medium-low and cook for 20 to 30 minutes, until the potatoes are tender. Season with the salt and pepper and serve warm, garnished with the fresh parsley.