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Mushroom Potato Chowder
5 from 36 votes

Mushroom Potato Chowder

Mushroom Potato Chowder is a creamy soup featuring a blend of sautéed mushrooms and shallots with garlic, thickened by flour and enriched with white wine and chicken stock. Tender gold potatoes and herbs like thyme and bay leaf deepen the flavor, while half and half adds creaminess. Garnished with fresh parsley, this chowder provides a comforting dish with earthy, savory notes and a smooth texture.

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

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

    Cup of Yum
  1. Melt butter in a large stockpot or Dutch oven over medium heat.
  2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. 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.
  5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
  6. 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.