Creamy Mushroom and Couscous Chowder with Spinach and Croutons

This hearty chowder is a creamy, veggie-packed twist on a classic comfort food. Instead of seafood, we load it with meaty mushrooms, fresh spinach and scallions, all simmered in an herb-infused broth. Israeli couscous adds a delightful springy texture, while crunchy croutons provide the perfect contrast.

Ready in just 20 minutes, this one-pot meal is perfect for busy weeknights. A final squeeze of lemon brightens every bowl, making it a satisfying and flavorful dinner that even your mom would love.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Thinly slice the mushrooms if they aren’t pre-sliced.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the scallion whites, mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 1-2 minutes.
3. Stir in 2½ cups water, the veggie stock concentrate and the Israeli couscous. Cover and bring to a boil, then reduce the heat to a low simmer. Cook until the couscous and vegetables are tender, 5-7 minutes.
4. Meanwhile, quarter the lemon. In a small bowl, combine half the cornstarch with 1 tablespoon water to make a slurry.
5. Once the couscous and vegetables are tender, add the cream sauce base, Italian herb paste, spinach and the cornstarch slurry to the pot. Stir to combine and cook, stirring occasionally, until the chowder has thickened, about 2-3 minutes more.
6. Divide the chowder between bowls. Top with croutons and the reserved scallion greens. Serve with a squeeze of lemon juice and the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or white mushrooms work well. You can also use a mix of wild mushrooms for more flavor.

Is this recipe gluten-free?

No, because it contains Israeli couscous and croutons. For a gluten-free version, use gluten-free couscous or rice and omit the croutons.

Can I make this chowder ahead of time?

Yes, you can prepare the chowder (without the croutons and lemon) and refrigerate for up to 3 days. Reheat gently and add fresh croutons and lemon before serving.