Mushroom Potato Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Soup
Mushroom Potato Chowder
Description
Mushroom Potato Chowder begins with melting unsalted butter to sauté a mix of assorted mushrooms and minced shallots until tender. Adding garlic develops aroma before whisking in flour to form a roux that thickens the soup. Dry white wine is incorporated to deglaze and add subtle acidity and depth. Chicken stock combined with fresh thyme and bay leaves provides a savory broth foundation seasoned with salt and pepper.
Quartered small gold potatoes are added and simmered until soft, absorbing the flavors. The chowder is then enriched with half and half, giving it creamy body without overpowering the mushroom and herb flavors. Fresh parsley stirred in before serving adds a hint of brightness and color contrast.
This chowder works well as a starter or main course for a cool day, offering a satisfying texture and balanced earthiness. The recipe notes suggest substituting additional chicken stock for wine if avoiding alcohol. It is best served immediately to enjoy the creamy consistency and fresh herb notes.
Ingredients
- 3 tablespoons butter unsalted
- 1 ¼ pounds mushroom cut into 1/2-inch pieces, assorted
- 3 shallot minced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ cup white wine dry
- 4 cups chicken stock
- 6 prigs thyme fresh
- 2 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds potato quartered, small, gold
- ¾ cup half and half
- 2 tablespoons parsley chopped fresh leaves
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.
Notes
- Additional chicken stock can replace white wine for a non-alcoholic version.
- Use assorted mushrooms for depth of flavor and varied texture.
- Serve chowder immediately to preserve creaminess and fresh herb flavor.
User Reviews
Overall Rating
5
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