Rich & Creamy Mushroom-Potato Chowder

This chowder tastes rich and creamy, but there’s not a drop of dairy in it. Soy milk forms the broth base, and pureed soft tofu stirred in at the end gives it that thick, velvety body you’d normally get from heavy cream or a roux.

The mushrooms get sauteed with onion, garlic, celery, and red bell pepper before the liquid goes in. That initial sear concentrates their flavor and drives off moisture, so they add deep, earthy umami to the chowder instead of watering it down.

Dill and tarragon are an underused combination that works beautifully with mushrooms and potatoes. The dill is fresh and grassy, while the tarragon adds a faint anise sweetness that rounds out the earthiness.

The potatoes simmer right in the soy milk, releasing their starch as they cook and naturally thickening the chowder. By the time the tofu puree goes in, the base is already halfway to creamy on its own.

Kitchen Tips

• Cube the potatoes to a uniform ½ inch size so they cook evenly and some edges break down to thicken the broth.
• Puree the tofu until completely smooth before adding. Lumps of tofu in a chowder look odd and feel chalky.
• Don’t let the chowder boil hard after adding the soy milk. It can curdle at high heat.
• This thickens as it cools. Thin with extra soy milk when reheating.

Variations

• Use cremini or baby bella mushrooms for a deeper, more robust flavor than white button.
• Add a splash of white miso paste for extra savory depth.
• Stir in a handful of fresh spinach or kale in the last few minutes for color and nutrition.