Potato and Mushroom Chowder Crockpot
Cozy up with the comforting flavors of this Potato and Mushroom Chowder Crockpot recipe, a creamy and hearty dish perfect for chilly days. Featuring tender russet potatoes, earthy cremini mushrooms, and a medley of carrots, celery, and onions, this slow-cooked chowder is loaded with wholesome goodness. Infused with the aromatic notes of garlic, thyme, and a hint of bay leaf, the rich, velvety texture is achieved by stirring in a luscious roux made with butter, flour, and heavy cream. With just 20 minutes of prep and effortless slow cooking, this recipe delivers a satisfying, flavorful meal with minimal effort. Serve piping hot, garnished with fresh parsley, for a comforting bowl of rustic perfection that’s sure to become a family favorite. Ideal for meal prepping or sharing, this chowder is a must-try for fans of crockpot recipes, creamy soups, and easy weeknight dinners.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 cups (sliced) Cremini mushrooms
- 1 cup (diced) Carrots
- 1 cup (diced) Celery
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 teaspoon (dried) Thyme
- 1 whole Bay leaf
- 1.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Prepare all vegetables: Peel and dice the potatoes, slice the mushrooms, dice the carrots, celery, and onion, and mince the garlic.
In a large Crockpot or slow cooker, add the diced potatoes, sliced mushrooms, diced carrots, celery, and onion. Stir to distribute evenly.
Add the minced garlic, dried thyme, bay leaf, salt, and black pepper to the vegetables in the Crockpot.
Pour the vegetable broth over the veggies, ensuring everything is submerged.
Cover the Crockpot with a lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes and vegetables are tender.
In a small saucepan over medium heat, melt the unsalted butter and whisk in the flour. Cook for 1-2 minutes to create a roux.
Gradually add the heavy cream to the saucepan while whisking constantly until the mixture is smooth and thickened.
Once the vegetables in the Crockpot are tender, remove the bay leaf. Stir in the thickened cream mixture to create a creamy chowder.
Taste the chowder and adjust seasoning with additional salt and pepper, if needed.
Serve the Potato and Mushroom Chowder hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6167 mg | 268% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 42.1 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 490 mg | 38% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 8358 mg | 178% | |
*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.
