• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 medium carrots
  • 2 medium potatoes
  • 2 celery stalks
  • 2 small zucchini
  • 1 ½ cups shucked fresh or frozen corn
  • 2 bay leaves
  • 3 cups vegetable broth
  • 3 cups milk
  • 2 tablespoons butter
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 small red onion, thinly sliced
  • Salt and black pepper to taste

Enjoy a bowl of delicious summer vegetable infused chowder any time of year with the FunGuy’s easy and adaptable corn and mushroom chowder!

No fresh corn or zucchini to add to the mix? No problem! This soup is just as tasty with the frozen variety. Besides with a ton of FunGuy mushrooms inside and out, you know it’s sure to be a favorite, regardless!

DIRECTIONS:

  1. Brush off any debris from the whole FunGuy mushrooms with a damp cloth. Roughly chop them on a cutting board and set aside. Peel and dice the onion, carrots, and potato and set aside in separate piles. Dice the celery and zucchini and set them side in their own piles as well. 
  2. Heat the olive in a large soup pot over medium high heat. Once the oil is hot add in the onions and cook 2 minutes. Next, add the carrots and celery to the pot and allow them to cook 4-5 minutes or until they have softened just a bit, stirring occasionally just to keep it from sticking. Add the chopped mushrooms and zucchini to the pot and cook another 5 minutes, again stirring occasionally. Lastly, add the cubed potatoes, corn, and bay leaves to the pot. 
  3. Pour the vegetable broth into the pot and bring it to a boil. Once it has come to a boil, reduce the heat to medium and allow it to simmer 10-15 minutes. 
  4. Ladle approximately a third to half of the soup, making sure no bay leaves are added, into a food processor or blender to blend until smooth. Return the blended soup to the pot and pour in the milk, stirring well to combine. Let it cook another 10 minutes. 
  5. While the soup is cooking prepare the rest of the mushrooms and red onions. 
  6. Melt the butter in a sauté pan over medium heat. Add the sliced red onion to the pan and saute 2 minutes before adding the sliced FunGuy mushrooms to the pan. Sauté them together for about 5 minutes or until lightly browned. Turn off the heat. 
  7. Ladle the prepared soup into bowls and top with the sautéed mushrooms and red onion just before serving.

Have a Fun meal!