Mushroom Potato Chowder

Name: Mushroom Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons unsalted butter; 1 ¼ pounds assorted mushrooms; 3 shallots; 3 cloves garlic; 3 tablespoons all-purpose flour; ½ cup dry white wine; 4 cups chicken stock; 6 prigs fresh thyme; 2 bay leaves; Kosher salt and freshly ground black pepper; 1 ½ pounds small gold potatoes; ¾ cup half and half; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Course
Main Course, Soup

Mushroom Potato Chowder

Iris Warren

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So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

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Ingredients

Servings

3 tablespoons unsalted butter
1 ¼ pounds assorted mushrooms cut into 1/2-inch pieces
3 shallots minced
3 cloves garlic minced
3 tablespoons all-purpose flour
½ cup dry white wine
4 cups chicken stock
6 prigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper to taste
1 ½ pounds small gold potatoes quartered
¾ cup half and half
2 tablespoons chopped fresh parsley leaves

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Instructions

Melt butter in a large stockpot or Dutch oven over medium heat.
Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
Serve immediately.