Fresh rosemary and nutmeg are perfect complements to the sweet corn and hearty vegetables in this soup. This chowder can be made with fresh or frozen corn.
- 1 medium yellow or white onion, chopped (about 2 cups)
- 4 cups water
- 3 ribs celery, sliced (about 1 cup)
- 2 medium carrots, sliced (about 1½ cups)
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 2½ cups corn kernels (or 1 16-ounce bag frozen)
- 8 medium white or cremini mushrooms, sliced (about 3 cups)
- 2 teaspoons dried basil
- 1½ teaspoons granulated garlic
- 1 teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
- 1 cup unsweetened nondairy milk
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, and cook, stirring, for 3 to 5 minutes, adding a little water as needed to prevent sticking.
- Add all of the remaining ingredients except for the nondairy milk (water, celery, carrots, potatoes, corn, mushrooms, basil, garlic, nutmeg, and rosemary), and bring to a boil. Recude heat to medium-low and cook covered for 15 to 20 minutes, or until the carrots and potatoes are tender. Stir in the milk.
- For a creamier soup, blend with an immersion blender to your desired consistency. (If you don’t have an immersion blender, carefully ladle a portion of the soup into a blender, and blend before returning it to the pot.)
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