Brainiac Rellenos Chowder
How many different ways can you create potato soup? With 6 different flavor profiles of Māla Girl, 12 instantly come to mind. Choose to be refined and classy and blend it up for a beautiful bisque, or, go the rustic chowder route and be unrefined.
Each different flavor of Māla Girl will make this recipe a completely different experience. Potatoes are another starchy veg that love each flavor...win win!
Looking for non dairy creamy potato soups? We've got you covered with our oat buttermylk, which brings on the creaminess dairy free.
Brainiac Rellenos Chowder
Hot and Steamy, Rustic
With adaptogenic boosts of reishi and lion's mane simmering in these meaty mushroom infused potatoes, we were inspired to make this a complete meal by twisting up the flavors of Chile rellenos and adding plant based protein of white beans and tempeh.
Wondering where the "fried" aspect of the rellenos is in this chowder? We chose it for the leeks that we roasted off in the oven for the "crispiness"
Looking to add an extra bit of creaminess to this in a dairy free kinda way? Whisk in our oat buttermylk and some dairy free yogurt and its a win win. This recipe was inspired by our customers ✨💕
Poblanos, 1-2 (depending on how you like spice)
Water, 1 1/2 cups
Gold Potatoes, small dice, 1 cup
Mushroom Brainiac, 2 Tbsp.
White Beans, cooked, 1/2 cup
Oat Buttermylk, 1 Tbsp.
Plain Yogurt, (we used dairy free), 2 Tbsp.
Olive Oil, 2 Tbsp.
Yellow Onions, thinly sliced, 1/2 cup
Tempeh, 2 oz. wt. (about 1/2 cup)
Mushrooms, thinly sliced (we used baby Bellas), 1 cup
Leeks, julienne, 1/2 cup
Sparkle Salt, 3/4 tsp.
For the Chowder
For the Rellenos
To start, roast poblanos over gas flame or broil in the oven turning occasionally until poblanos are blistered on all sides. Remove from flame or broiler, and wrap in foil or vessel that can allow to be covered as they cool. This will help make the skins of the poblanos easy to remove .
For the chowder: heat water in a saucepot over medium high heat with potatoes and bring to a simmer. Add in mushroom brainiac, white beans and stir to combine. Cover and steam until potatoes have softened, approximately 10-15 minutes. Stir in oat buttermylk powder and yogurt. Stir to combine.
While the potatoes are simmering, toss leeks with half of the olive oil. Season with a little sparkle salt and place in 425 oven. Roast until crispy and lightly golden about 5-7 minutes.
Heat remaining olive oil in saute pan and add onions, tempeh, sliced mushrooms and roasted poblanos. Season with a little sparkle salt and saute approximately 3-5 minutes or until most of the liquid is removed from mushrooms and onions begin to lightly caramelize.
Time to serve this chowder! Ladle 6 oz. into a bowl and divide approximately 1/2 cup sautéed veg and tempeh into each one. Top with crispy leeks and enjoy every bite!
You can certainly save steps and modify this recipe by roasting all of the veggies together on the same pan in the oven, rather than separating the leeks as a topping. The choice is yours! Would you choose another flavor other than mushroom brainiac? Cosmic curry, soulfull classic or fireball basil? Send us a note and tell us your favorite!