Lunch / Dinner
Corn & Mushroom Chowder
This Corn & Mushroom Chowder is full of fresh sweet corn flavor, peppers, and onions. And with yogurt and buttermilk instead of heavy cream, this lighter version of a cold weather staple is sure to be a hit.
Cooking fresh corn cobs with the chowder adds tons of extra flavor from the corn milk that remains on the cobs. If you can’t get quality fresh corn, sub 6–7 cups thawed frozen kernels.
Sauté mushrooms in butter over medium-high heat until browned, 6–8 minutes. Add onion and garlic; cook 1–2 minutes.
Stir in paprika and season with salt, black pepper, and pepper flakes; cook 2 minutes, stirring often. Add roasted red peppers and 2 cups broth; simmer over medium-high heat. Whisk in tapioca and cook 2 minutes more.
Layer reserved cobs into bottom of slow cooker. Add mushroom mixture. Top with corn kernels, bell pepper, and remaining 2 cups broth. Do not stir. Cover slow cooker and cook chowder on high setting, 21⁄2–3 hours, or low setting, 4–5 hours. Remove and discard corn cobs. Stir chowder.
Purée cilantro, yogurt, buttermilk, lime juice, and 2 cups cooked chowder in a food processor until thick and creamy. Stir mixture into slow cooker.
Top servings with scallions and lime wedges.
To remove kernels, run a knife down sides of cobs on a cutting board on a baking sheet to catch kernels.
To add extra depth and hearty flavor to this vegetarian chowder, brown the mushrooms first.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 1268mg 52%
Carbs 53g 17%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.