Best 4 Potato And Mushroom Chowder Recipes
Potato and mushroom chowder is a creamy, hearty soup that is perfect for a cold night. It is made with potatoes, mushrooms, onions, celery, and carrots, and is usually thickened with a flour-based roux or a cornstarch slurry. Chowder is often served with oyster crackers or crusty bread. There are many different recipes for potato and mushroom chowder, so you can easily find one that suits your taste. Some recipes call for the addition of bacon, ham, or sausage, while others add vegetables such as corn or peas. No matter what recipe you choose, you are sure to enjoy this delicious and comforting soup.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM AND POTATO CHOWDER
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
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
Make and share this Potato and Mushroom Chowder Crockpot recipe from Food.com.
Provided by Ambervim
Categories Chowders
Time 4h35m
Yield 1 Batch
Number Of Ingredients 12
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
Made this soup for two most wonderful friends and they loved it!
Provided by Lynne Lee
Categories Cream Soups
Time 8h20m
Number Of Ingredients 13
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.
Tips:
- Use a variety of mushrooms. This will add depth of flavor to your chowder. Some good options include cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms before adding them to the chowder. This will help to brown them and bring out their flavor.
- Use a good quality vegetable broth. This will make a big difference in the flavor of your chowder.
- Don't overcook the potatoes. They should be tender, but not mushy.
- Add the cream or milk at the end of cooking. This will prevent it from curdling.
- Season the chowder to taste. You may want to add additional salt, pepper, or herbs.
- Garnish the chowder with fresh parsley or chives. This will add a pop of color and flavor.
Conclusion:
Potato and mushroom chowder is a hearty and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own tastes. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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