Recipe: Fall Corn Chowder with Mushrooms, Potatoes, and Turmeric

By Jennifer Iserloh, the Skinny Chef


Fall Corn Chowder with Mushrooms, Potatoes and Turmeric

From the Skinny Chef: This is a creamy, satisfying soup that is great to pack the next day for a quick lunch.  Serve the chowder with some corn bread or toasted whole wheat pita for a complete meal.

Serves 6-8

2 tablespoons olive oil
1 small onion, peeled
1 pound cremini mushrooms, halved
2 cloves of garlic, chopped
2 tablespoons flour
1/2 teaspoon turmeric
1/8 teaspoon paprika or sweet chili powder
4 corn on the cob, kernels removed, one cob reserved
2 baking potatoes, peeled and cubed
1 head cauliflower, cut into florets
4 cups fat-free, reduced sodium, chicken or vegetable broth
4 ounces low-fat cream cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro or parsley

Heat a large stockpot over medium-high heat.  Add oil. When the oil is hot, add the onions.  Cook 5-6 minutes until the onions begin to soften.  Add mushrooms and garlic.  Cook 4-5 minutes longer, until the garlic becomes fragrant and the mushrooms start to give off their liquid.  Add the flour and cook an additional 2-3 minutes, stirring occasionally until the flour forms a paste, coating the mushrooms.  Add the turmeric, and paprika or chili powder.

Add the corn, corn cob, potatoes, cauliflower, and stock.  Bring to a boil.  Cover and simmer 15 –20 minutes until the potatoes and cauliflower are tender.  Cool slightly.  Stir in the cream cheese and season with salt and pepper.  Remove and discard the corn cob.  Top with cilantro or parsley and serve immediately.

More Herbalicious Recipes:
Baked Salmon with Mango Salsa
BBQ Sauce
Shrimp Paella
Spiced Popcorn Snack
Spinach Artichoke Dip


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