• Share to Facebook
    • Twitter
    • Email
    • Print

January 26, 2017

Mushroom Corn Chowder

Kim Campbell with Whitney Campbell/The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life, BenBella Vegan publishing

  • Hearty, nutritious and comforting! Colin Campbell

Serves 6


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.