Mushroom and Potato Chowder
Dive into comforting flavors with our rich and creamy Mushroom and Potato Chowder, a hearty dish perfect for cozy evenings. This recipe combines tender potatoes, sautéed baby bella mushrooms, and a medley of aromatic vegetables like onion, celery, and carrot to create a satisfying soup steeped in earthy goodness. A luscious roux made with butter and flour thickens the chowder, while vegetable broth and heavy cream bring depth and velvety texture. Enhanced by fragrant thyme and bay leaves, each spoonful is a symphony of warmth and flavor. Garnish with Parmesan cheese and parsley for an elegant touch, and you'll have a soul-soothing meal that's as beautiful as it is delicious. Ready in under an hour, this easy-to-make chowder is the perfect all-in-one comfort food to enjoy any time of year!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 3 medium potatoes, peeled and diced
- 12 ounces baby bella mushrooms, sliced
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot over medium heat. Add the unsalted butter and olive oil and allow the butter to melt.
Add the diced yellow onion, minced garlic, diced celery, and diced carrot. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Add the sliced mushrooms to the pot and cook for an additional 5 minutes until the mushrooms release their moisture and shrink in size.
Stir in the flour and cook for 2 minutes, stirring constantly, to create a roux that will thicken the chowder.
Slowly pour in the vegetable broth while stirring to prevent lumps. Add the diced potatoes, bay leaves, thyme, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Once the potatoes are cooked through, stir in the heavy cream and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves from the pot and discard them.
Serve the chowder hot in bowls, garnished with grated parmesan cheese and chopped fresh parsley if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
