This delicious creamy corn and mushroom soup recipe bridges two of our favorite seasons. The end of summer corn season and start of autumn chanterelle season.
“Please sir, I want some more?!”
– Oliver
What are the Best Mushrooms For Soup?
We love use golden chanterelle’s whenever we can. In the Fall, they are super abundant in the PNW. You just have to go out into the woods and get them!
If you don’t have time to play Bilbo Baggins and you don’t wanna cough up the $30/lb the grocery store charges, don’t worry.
There are plenty of other fantastic fungi options. Cremini, shiitake, maitake, baby Bella, Portabella, Oyster, the dark damp ground is the limit.
What season you are in, is also going to effect what kind of mushrooms you use. Obviously you can’t get fresh chanterelle’s year round. So some people suggest using dried chanterelles, I don’t.
While rehydrating dried mushrooms for this corn and mushroom soup can be a great option, dried chanterelles lose a lot of their taste.
If you are in the Portland area and decide to go with dried mushrooms for this soup recipe, check out Bridgetown Mushrooms. They have a wonderful selection of hard to find dried mushrooms.
CORN AND MUSHROOM SOUP
Corn & Mushroom Soup Ingredients
Heres what you’re gonna need to make this lovely Corn and Mushroom soup.
- Corn: It’s kind of big part of this recipe, its in the name! While fresh is always best, sometimes that just isn’t an option. Frozen or canned may be substituted.
- Mushrooms: Here in the PNW, we love hunting for our own mushrooms. Chanterelles are abundant and the perfect fungi for this recipe. But if they aren’t in season or you romping around in the forest just isn’t your thing, use whatever mushrooms you prefer.
- Starch: We like a thicker, chowdery soup, and you need a starch to help you get there. Yukon Gold potatoes work great with this recipe, but you could substitute different potatoes or yams.
- Mushroom Stock: After a hefty bounty of Chanterelle hunting, I like to make stock and freeze some of it for later in the year. So if you want to add an extra flavor punch, try making your own stock! Here’s my Chanterelle Mushroom Stock Recipe. Otherwise, you can find mushroom stock at most grocery stores. Or substitute with vegetable stock.
- Onions: A couple shallots or a red onion works great.
- Pepper: who doesn’t like pepper on there potatoes and corn. I use Red, white, and black pepper to help give this recipe and extra punch. Feel free to play with the amounts to satisfy your spice level.
- Sherry Vinegar: I like to add a little vinegar when sautéing the mushrooms to give them some extra flavor to reabsorb. It’s not mandatory.
- Cream: Gotta have that to make a creamy corn and mushroom soup. Use half an half or whole milk if you don’t have heavy cream, just add a little extra.
- Garnishes: It’s really dealers choice with the garnishes, but I think the cheddar cheese and green onions balance out the pepper spice nicely. Some sliced roasted red peppers offer a nice texture change to the creamy soup.
Do I have to use Fresh Corn?
Okay, so its like February and fresh corn just isn’t a thing. But you want this delicious corn and mushroom soup, because its cold outside and soup makes cold people happy!
While fresh is always going to be better, frozen corn or canned corn can definitely be substituted here. Just be mindful that you’re usually gonna be adding more liquid to the soup with canned or frozen corn. So adjust your seasoning apporopriatly.
How To Make Corn and Mushroom Soup
Step 1: Prep your veggies
While your oven heats to 400 degrees, dice your onion and roughly chop your mushrooms. Once your oven is ready, place the unhusked corn on middle rack and roast for 25-30 mins.
Take out of the oven and let them cool. Once cooled husk your corn. Then with a chefs knife, cut down the length of the corn, shaving off the kernels into a wide shallow bowl. Set aside.
Step 2: Boil your potatoes
We wanna give the potatoes a head start before we add them to the soup. So while you boil a pot of water, peel and cube your potatoes.
Then add them to the boiling water and let them go for 10-12 mins. Take them out and set aside. We’ll finish cooking them when we add them to the soup, later.
Step 3: Sauté your veggies
In a large pot or dutch oven, heat 3 tbsp of butter over medium high heat. Add the diced onion and sauté for 2-3 mins. Then toss in your mushrooms and the sherry vinegar. Sauté until all juices have released and mushrooms begin to brown. 10-12 mins.
Depending on the moisture level of the mushrooms you’re using, the timing of this process will be different.
Step 4: Get Soupy
Add the mushroom or vegetable stock and turn the heat to medium to simmer. Add the potatoes, salt, white pepper, black pepper, red pepper and half of the corn kernels. Mix everything together, cover and simmer for 10-15 mins.
Step 5: Blend Corn and Mushroom Soup
Remove your pot from the heat and uncover your cauldron of veggies. If you have Immersion blender, go ahead and add the heavy cream and blend everything together. Otherwise, transfer everything to a blender and let cool for a bit.
If you try and blend it while its piping hot, the pressure is gonna blow the top off and cause a serious mess. Just something I heard, it’s totally never happened to me. Once everything isn’t piping hot, add the heavy cream and blend until creamy. You might have to work in batches.
Step 6: Serve Corn and Mushroom Soup !
Once you have the consistency you like, transfer everything back to dutch oven, stir in remaining corn kernels and heat everything back up to your desired serving temperature.
Garnish with green onions, white cheddar cheese, and roasted red peppers. ENJOY!
Corn and Mushroom Soup Leftovers
Before I leave for a work trip, I always like to make a couple soups and freeze them. Inevitably, Frankie is gonna get busy at work while I’m on the road, and not have time to cook herself a proper meal.
This recipe is great for that. It’ll keep in the freezer for months.
This way, she can just pop a meal out of the freezer and think of me as she heats up a bowl of corn and mushroom soup. Oh, and it keeps her from dying of hunger.
If you’re not freezing the leftovers, the soup will keep for 4-5 days in the fridge.
More Chanterelle Recipes
Can’t get enough mushroom recipes? Well this was a good year and we cooked up a bunch of great chanterelle recipes. check em out!
Creamy Corn & Mushroom Soup Recipe
Difficulty: Easy6
servings10
minutes1
hourIngredients
1 lb Golden Chanterelle Mushrooms (or your preferred funji)
5 ears corn
3 Yukon Gold Potatoes – cubed
1 quart Mushroom Stock (or veg stock)
1 red onion – diced
1/2 cup heavy cream
1 Tbsp Sherry Vinegar
1 tsp black pepper
1 tsp white pepper
1/2 tsp red pepper
3 tbsp butter (or veg oil)
Directions
- Heat oven to 400 degrees.
- Place unhusked corn on middle rack of oven, roast for 25-30 mins.
- Boil potatoes10-12 mins. Set aside.
- In a large pot or dutch oven, heat 3 tbsp of butter over medium high heat.
- Add onion, sauté for 2-3 mins.
- Add mushrooms and vinegar. Sauté until all juices have released and evaporated and the mushrooms begin to brown. 10-12 mins. Stir often.
- Add Mushroom or Veg Stock. Turn heat to medium and simmer while you husk corn and cut kernels off the cob.
- Set aside half of the corn kernels.
- Add the other half of the cooked corn, potatoes, salt, white pepper, black pepper, and red pepper. Cover and simmer for 10-15 mins.
- Remove from heat. Cool and transfer to a blender. Or use an Immersion blender.
- Add heavy cream. Blend ingredients until creamy.
- Transfer back to dutch over. Stir in remaining corn and reheat.
- Garnish with green onions, white cheddar cheese, and roasted red peppers.
- Enjoy!
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