Mushroom And Potato Chowder
A hearty mushroom and potato chowder with creamy, savory flavors, perfect for comforting meals and suitable for vegetarians who enjoy rich, satisfying soups.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/4 cup butter or margarine ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 3 cups water ⓘ
- 1 pound fresh mushrooms, sliced ⓘ
- 1 cup chopped celery ⓘ
- 1 cup diced, peeled potatoes ⓘ
- 1/2 cup chopped carrots ⓘ
- 1 cup light cream ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
Instructions
- In a large kettle, sauté 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 sliced mushrooms, chopped celery, diced potatoes, and chopped carrots.
- Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
- Add light cream and grated Parmesan cheese; heat through.
Tips & Substitutions
To enhance the flavor of your Mushroom And Potato Chowder, consider adding a splash of white wine during the sautéing stage. For a healthier twist, swap light cream with unsweetened almond milk or coconut cream. If you prefer a thicker chowder, blend a portion of the soup and stir it back in. Fresh herbs like thyme or parsley can elevate the taste further.
Serving Suggestions
Serve the Mushroom And Potato Chowder hot, garnished with additional Parmesan cheese or fresh herbs for an extra touch. This dish pairs beautifully with crusty bread or a simple side salad for a complete meal. For a comforting dessert, consider making Good Old-Fashioned Oatmeal Cookies to round out your dining experience.
Storage & Reheating
Allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring frequently to prevent sticking. If the chowder thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom And Potato Chowder contains roughly 1143 calories, with 23g protein, 135g carbohydrates, and 58g fat. It is an excellent source of vitamin A (187% of the Daily Value), dietary fiber (64% of the Daily Value), and potassium (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1784mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for this chowder. They can save prep time and still provide great flavor. Just be sure to adjust the cooking time slightly, as frozen vegetables may require less time to cook. Add them in during the last 15 minutes of simmering.
Is there a vegetarian option for this chowder?
Absolutely! This Mushroom And Potato Chowder is naturally vegetarian. Just ensure your butter is plant-based and use vegetable broth instead of water for added flavor. It's a hearty and satisfying dish that fits perfectly within vegetarian recipes.
Can I add protein to this chowder?
Certainly! To add protein, consider stirring in cooked chicken, bacon, or even white beans for a vegetarian option. If adding meat, ensure it's cooked beforehand and add it during the last few minutes of simmering to heat through without overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).