Creamy Mushroom and Shrimp Chowder with Couscous and Spinach

This creamy mushroom and shrimp chowder is a hearty, veggie-packed twist on a classic. Instead of the usual seafood-heavy chowder, we load it with meaty mushrooms, fresh spinach and scallions for a rich, herbaceous broth. Israeli couscous adds a delightful springy texture, while crunchy croutons provide the perfect contrast. A final squeeze of lemon brightens every spoonful, making this a chowder you’ll want to make again and again.

Best of all, this comforting bowl comes together in just 20 minutes, making it ideal for busy weeknights. With simple ingredients and one-pot cooking, you’ll have a satisfying meal on the table with minimal fuss. Serve it with extra lemon wedges for a fresh finish.

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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

10 ounce ShrimpView 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 the scallions and thinly slice them, 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, sliced 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 the pot 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 the cornstarch with 1 tablespoon of water and stir until smooth.
5. Once the couscous and vegetables are tender, add the cream sauce base, Italian herb paste, spinach and the cornstarch mixture 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 frozen shrimp for this chowder?

Yes, you can use frozen shrimp. Thaw them completely and pat dry before adding to the pot. Adjust cooking time as needed.

What can I use instead of cream sauce base?

You can substitute with heavy cream or a mixture of milk and a little flour to thicken. However, the flavor and consistency may vary slightly.

How do I store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.