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Believe it or not, this creamy mushroom chowder only took 30 minutes to whip up! Easy and packed with tender mushrooms, hearty Israeli couscous, and a silky cream sauce base, this dish comes together effortlessly. The earthy mushrooms and Italian herb paste create a fragrant base, while the spinach adds a pop of color and freshness. Topped with crunchy croutons and scallion greens, and brightened with a squeeze of lemon juice, this chowder is a...
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Thinly slice scallions, separating whites from greens.
Thinly slice mushrooms.
Heat olive oil in a medium pot over medium-high heat. Add scallion whites, mushrooms, and salt and pepper to taste.
Cook until vegetables are soft and fragrant, about 2-3 minutes.
Stir in 2 cups of water, stock concentrate, and couscous. Cover and bring to a boil, then reduce heat to a low simmer.
Cook until couscous and vegetables are tender, about 5-8 minutes.
Cut lemon in half.
In a small bowl, combine 2 tbsp cornstarch and 2 tbsp of water to create a slurry.
Once vegetables and couscous are soft, add cream sauce base, Italian herb paste, spinach, and cornstarch mixture to the pot.
Stir to combine and cook, stirring occasionally, for 2-3 more minutes until the chowder thickens slightly.
Serve the chowder with croutons and scallion greens on top.
Squeeze lemon juice to taste before serving.
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If you can't find Italian herb paste, substitute with a mix of dried Italian herbs and a splash of olive oil.
For a vegan version, replace the cream sauce base with a plant-based alternative like cashew cream or coconut milk.
Adjust the thickness of the chowder by adding more or less cornstarch slurry based on your preference.
Can I use a different type of mushroom?
Yes, you can substitute button mushrooms with cremini, shiitake, or portobello mushrooms for a deeper flavor.
What can I use instead of veggie stock concentrate?
You can use regular vegetable broth or bouillon cubes dissolved in water as a substitute.
Can I make this chowder gluten-free?
Yes, replace Israeli couscous with a gluten-free grain like quinoa or rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this chowder?
Freezing is not recommended due to the cream sauce base, which may separate upon thawing.
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