Mushroom-Potato Chowder
Creamy mushroom-potato chowder combines tender vegetables and mushrooms in a comforting, flavorful soup. Perfect for cozy meals and suitable for all mushroom lovers.
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 1 small onion, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1/2 small green pepper, chopped ⓘ
- 1 (8 oz.) pkg. sliced fresh mushrooms ⓘ
- 2 c. peeled and diced red potatoes ⓘ
- 2 c. chicken broth ⓘ
- 1/2 tsp. dried thyme ⓘ
- 2 c. milk, divided ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 3 Tbsp. all-purpose flour ⓘ
Instructions
- Melt butter in a large Dutch oven.
- Add chopped onion, celery, green pepper, and sliced mushrooms.
- Cook, stirring frequently, until tender.
- Stir in peeled and diced red potatoes, chicken broth, and dried thyme.
- Bring to a boil.
- Reduce heat and simmer, uncovered, for 30 minutes or until potatoes are tender.
- Stir in 1 1/2 cups of milk, salt, and pepper.
- Combine remaining 1/2 cup of milk and flour, stirring until smooth.
- Stir the flour mixture into the chowder.
- Simmer, uncovered, stirring frequently, until slightly thickened.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine before adding the broth. If you want a vegetarian version, substitute vegetable broth for chicken broth and use olive oil instead of butter. You can also use frozen diced potatoes if fresh ones are unavailable. To enhance the creaminess, try adding a dollop of sour cream or cream cheese at the end.
Serving Suggestions
This chowder is delicious served with crusty bread or a light salad for a complete meal. It also pairs beautifully with Sara'S Hot Chicken Dip for a hearty gathering. Consider garnishing with fresh herbs, such as parsley or chives, for added flavor and visual appeal. A glass of crisp white wine can complement the dish nicely.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, stirring frequently to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through. Avoid boiling to maintain the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Potato Chowder contains roughly 608 calories, with 15g protein, 113g carbohydrates, and 14g fat. It is an excellent source of vitamin C (162% of the Daily Value), iron (116% of the Daily Value), and calcium (52% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1813mg per serving (79% 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 other types of mushrooms in this chowder?
Absolutely! While the recipe calls for sliced fresh mushrooms, you can experiment with different varieties such as shiitake, cremini, or portobello for varied flavors and textures. Just ensure they are sliced or chopped to match the cooking time of the other vegetables.
Is it possible to make this chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Allow it to cool completely before storing it in the refrigerator. When ready to serve, reheat gently on the stovetop. The flavors often deepen overnight, making it even tastier. Just be cautious not to overheat, as that can affect the creaminess.
Can I freeze the mushroom-potato chowder?
While you can freeze the chowder, it's important to note that the texture may change once thawed, especially the potatoes. To freeze, let the chowder cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating. You might need to add a splash of milk to restore creaminess.
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).