Healing Mushroom & Corn Chowder with Smoky "Chorizo"

Recipe:

Healing Mushroom & Corn Chowder with Smoky "Chorizo"

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Serves: 6
Prep Time: 15 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga

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Ingredients

1 package Abbot’s “Chorizo”

2 tablespoons non-dairy butter

1 medium yellow onion, small diced

2 large ribs of celery, small diced

8 ounces shiitake mushrooms, sliced

2 tablespoons red wine vinegar

4 cups vegetable stock

1 pound yukon gold potatoes, peeled and cut into 1-inch dice

1 15-ounce can white corn, drained

2 sprigs fresh thyme, destemmed

1 bay leaf

1 teaspoon kosher salt

¼ teaspoon black pepper

1 cup oat milk

1/4 cup sliced chives, for garnish

Description

Umami shiitake mushrooms and our protein-packed “Chorizo” add a depth of flavor and nutrients to classic and comforting corn chowder. Enjoy on a cold winter’s night to feel warm, nourished, and truly satisfied.

Method

1. In a large pot, melt the butter over medium heat. Add the onion and celery and sauté for 5-6 minutes, until soft and starting to turn brown.

2. Add the mushrooms and cook for 5 minutes until softened and fragrant.

3. Pour in the vinegar to deglaze the pot.

4. Add the stock, potatoes, corn, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 20 minutes, until the potatoes are very tender.

5. Meanwhile, cook the “Chorizo” according to the package instructions.

6. When potatoes are tender, stir in the oat milk.

7. Use a potato masher or large fork to mash the potatoes and create a creamier texture.

8. Ladle the soup into bowls and top with the cooked “Chorizo”. Garnish with chives.