Best 4 Mushroom And Potato Chowder Recipes

MUSHROOM AND POTATO CHOWDER

Steps:

• In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)

Steps:

• Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
• Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
• Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
• Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
• Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
• Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

POTATO AND MUSHROOM CHOWDER CROCKPOT

Steps:

• Sautee the onion and celery in the butter until the onion is translucent.
• Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
• Add water.
• Stir in potatoes, mushrooms and carrots.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• When done, stir in the milk and Parmesan.
• Cook for 30 minutes on high.
• This recipe is recommended for a 4-7 quart crockpot.

POTATO AND MUSHROOM CHOWDER

Steps:

• 1. Saute garlic,onion, carrots, mushrooms and celery with 1/2 of the butter until soft. Add potatoes and the rest of the butter along with garlic salt, salt and pepper to taste. I use parsley garlic salt. Continue saute until potatoes are coated well with butter and start to brown.
• 2. Transfer this to warm crock pot and add broth and water and stir well. Cook on low for 6-8 hours or 3-4 hours on high.
• 3. Stir well and add milk - I use 1/4 cup half and half and 1 3/4 skim milk. Add cheese and stir well and cook on high for an additional 30 minutes. I add 3 tablespoons of corn starch with 1/4 cup water mixed well along with 1 3/4 cups of instant potatoes to thicken my soup at this point. Serve with cheeses, croutons and sour cream if desired.