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5.0 from 36 votes

Mushroom Potato Chowder

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

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

Ingredients

  • 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

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 be used for white wine as a non-alcoholic substitute.