Start by dicing the onion finely, set aside. Wash the oyster mushrooms well, and cut into circles from the stem to the tip to form circular shapes.
Peel and cut a potato into small cubes, around 1.5 inches thick.
Heat butter in a saucepan until it starts to sizzle. Toss in the onion and cook until fragrant and softened, 3-5 minutes.
Add in the mushrooms and cook for a further 5 mins, carefully stirring to ensure onions don’t burn.
Prepare 2 cups, or 400-500ml of stock in boiling water, dissolve and add to the mix, with the half teaspoon of bladderwrack. Bring to a boil, then toss in the potatoes, cover and simmer for 5-10 minutes on a low heat.
Once potatoes are slightly softened, pour in the oat milk and oat cream and stir well. The consistency should be creamy, bring to a boil again and allow to simmer on a low heat for a further 15 minutes.
Once chowder is fragrant and creamy, it is ready to serve. Enjoy with your favourite toast, salad or sandwich.