Corn Chowder & Tinned Mussels
This corn chowder is naturally vegan if you leave out the tinned mussels, but especially delicious if you serve them with it. This chowder is rich from oat milk, filled with hearty spices and packed with nutritional yeast for nutrients and comforting umami flavor. It's one of my favorite hearty soups, and is perfect to add to your cozy soup rotation!
Equipment
- 1 high sided sauté pan or dutch oven
- 1 Immersion blender
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 5 cloves garlic thinly sliced
- 1/2 tsp each of dried rosemary, sage, thyme, smoked paprika, red pepper flakes
- 1/4 tsp nutmeg
- 1 medium russet potato diced
- 2 ears corn kernels removed from the cob
- 4 cups unflavored and unsweetened oat milk
- 1/2 cup nutritional yeast
- 4 oz. tin of canned mussels, packed in oil I recommend Patagonia Provisions brand
- 2 tbsp chili oil optional if your mussels are already packed in a flavored oil
- Kosher salt and fresh cracked black pepper as needed
Instructions
- Put a high-sided sauté pan or dutch oven on medium heat. Add the oil and let it come to temperature. Add in the onion and cook, stirring occasionally, until it is softened and starting to become transluscent, around 4-5 minutes.
- Add in the garlic and spices. Season with salt and stir to combine. Cook another 2-3 minutes or until the garlic has softened and the spices are aromatic.
- Add in the potato and half of the corn kernels. Stir and cook in the oil for about 4-5 minutes.
- Pour in the oat milk and bring to a simmer. Stir in the nutritional yeast. Simmer for 10-15 minutes or until the potato is tender.
- Reduce the heat to low and use an immersion blender to blend the soup until it is mostly smooth. There's a lot going on in there so don't worry if there is still some texture in the mix! Season with salt and pepper as needed.
- Raise the heat back to medium, add in the remaining corn, and simmer another 7-10 minutes, or until the corn is cooked.
- Portion into bowls and top with the mussels, chili oil and more fresh ground black pepper. Serve warm!