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!
Guys.
Say hello to the only soup recipe you will need this fall + winter.
I mean, I’m still going to share like 20,000 more soup recipes from now until then because I LOVE SOUP 365 days out of the year. But still. This mushroom chowder is where it’s at.
It’s so smooth, so velvety, and just so darn good. The thyme, the potatoes, all the fun mushrooms. It’s just perfect.
Now, I used some different types of mushrooms like maitake, oyster and king trumpet, but you can use any kind your heart desires.
IT IS ALL GOOD. Promise.
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!
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 sprigs 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
- Melt butter in a large stockpot or Dutch oven over medium heat.
- Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- 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.
- Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
- Serve immediately.
Notes
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Did you make this recipe?
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This has become a weekly recipe. So delicious with any type of mushroom. I’ve added rosemary & sage & subbed cream for 1 can of full fat coconut milk. Love this chowder!
I absolutely love this recipe. It seems like a gourmet recipe, but it is so easy to make, and seems hardy with the potatoes and mushrooms.
When cooked I used my blender. Delicious, quick to make.
I have made this twice now and it is delicious, but both times it was not thick like a normal chowder. I’m not sure what I’m doing wrong? I followed the recipe to the letter.
Excellent on several levels – ease of making, ingredients easily sourced, flavor profile complex beyond what I expected from ingredients. I’m not a big “creamy” soup fan and made this as others are; this will go into our cool weather soup rotation. I made it as written with the exception of using 1/4C leftover creme fraiche and 1/2 half and half for the dairy. Who lets creme fraiche go to waste?
Looks delish … can it be done in a slow cooker?
I’m hoping to adjust for a slow cooker … is there instructions for such a cooking method?
I only had 8 oz of mushrooms and substituted the other half with carrots. I used Italian seasoning, fresh parsley, red potatoes with the skins on, green onions, and a yellow onion instead of shallots because that’s what I had in the house. For the wine I used a white Zinfandel and added smoked paprika at the end. My husband doesn’t like soups but he liked this and requested to eat it again! It’s a keeper!
Does this recipe freeze well? Thanks
We absolutely loved this recipe. I have made it twice and my partner and I had a hard time not consuming it all in one sitting. If you like mushrooms and potatoes, this recipe is for you!
I’ve made this recipe a few times now and it’s one of my favorites! Someone has asked and I did want to say you can sub Coconut milk for dairy cream very successfully. I’m avoiding dairy for now for health issues. One day I just craved a potato mushroom chowder and your recipe fits me in ease and deliciousness. The only other deviation for me is that I converted it to an Instant Pot recipe, as I’m crazy about my IP.
This was the perfect soup to kick off fall! I had some locally foraged chicken of the wood and oyster mushrooms that I wanted to build a meal around, and this was perfect.
I adjusted a bit and threw in some kale and white pepper for spice, but a great base recipe to improvise from! I will be using this one all winter long.
this soup was Damn Delicious for sure! I haven’t made any of your recipes that were not a slam dunk in the household. 🙂
Thank you 🙂
So, you just reviewed a recipe as 5 stars when you didn’t even follow the recipe at all? You changed nearly everything. You didn’t make the recipe. Reviewing a recipe you did not make is not helpful.
simmer down Karen
Ann Simons, you are entirely too dumb to know what a karen is. We can continue this conversation when an adult is there to help you out.
I loved this. I only had white mushrooms. I used oregano instead of bay leaf. I used vidalia onion instead of shallots. I used evaporated milk instead of half and half. I added a chicken bouillon cube. I added some red pepper flakes. I used dried parsley and thyme. I added cheddar cheese and parmesan at the end. It turned out very creamy and delicious. I might add sausage next time. Or bacon like someone else did. But it is good without it.
So, you basically made an entirely different soup, but how nice that you liked your own recipe.
That was excellent! We added a bit of fried bacon and ate every last bit of this soup.
I might go so far to say the best soup I’ve ever made or had!
Hi, can the half & half be replaced by domething else? Perhaps coconut cream? What other optios can i use?
Ayelet, you can try to substitute with milk (whole or 2% should be okay) but I do not recommend coconut cream.
So easy – so delicious and so darn good! I loved this recipe and my family and I loved chowing down on it! Super easy and soooo good! Definitively making it again!
Please do! Thanks!
Oh my word this was delicious. Followed the recipe exactly and it was perfect – hearty, comforting, savory, elegant enough for company. A total keeper! I splurged on a chefs medley of an assortment mushrooms at Whole Foods and it totally brought it up a notch but I imagine all portobellos would taste just as yummy.
It’s such a good comfort meal. Glad you enjoyed it!
Can I use milk in place of half and half?
Yes, of course, but the consistency can change.
Can the chicken stock be replaced with veggie stock, do you think? 🙂
Yes, of course!