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.
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I have a lot of dried mushrooms (assorted varieties). Could I use that instead of fresh, and if so how much dried mushrooms would you recommend I use? Any advice on incorporating the mushroom soaking liquid from reconstitution?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I’m eating leftovers for lunch now and just had to comment on how delicious this is! SO flavorful and perfect for our first cool day here.
This was an easy recipe to follow and perfect for a work night. My favorite part was cooking this with my almost 4 year old. She was so excited that her kid knife could cut through the mushrooms and potatoes. She devoured her bowl of chowder!
Happy you liked it!
Just made this yummy soup. It’s the perfect delicious comfort food on this chilly night. Kudos.
Made this soup a few times and is absolutely delicious. I have been adding powdered potatoes at the end to thicken it because my husband prefers it less soupy. Is there something that would be better to thicken it more? Would whipping cream work or should I do more flour?
This soup was delicious! It has been added to my regular rotation.
Great!
I made this tonight after my treadmill workout, the process helped me cool down and relax. This soup is so good and satisfying…I didn’t have any shallots or onions, but I don’t miss them in the soup. I didn’t have any white wine, but used some port instead which gave it a different dimension. I was able to use my garden fresh herbs too. I may just have to get a second bowl.
Glad you liked it! Thanks for sharing.
I can’t wait to try this soup, looks so great! Mushroom is one of my family’s favorite food, this chowder is gonna be a big hit. Thank you for sharing the recipe!
Helloo! Was wondering if it’s fine to reheat it or store it for the fridge to have for the next day….Loved it! Xx
Yes, you can! I did that myself and it was great. I finished it within 2 days, but please keep in mind that methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
Taste not bad but way too thin I’d reduce the amount of chicken soup. Cut potatoes into bite size pieces
It looks totally hearty! xo I often use the rice to make soup, can I substitute the flour with it?
– Natalie Ellis
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Hi! This looks delicious! Could this be made in an instant pot? If so, could you tell me how?
Thanks!
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Chungah,
I’ve just made this mushroom-potato-chilly-night-dish and it was really delicious! I’m a fan of your recipes, but as I’m living in the Netherlands, it’s a little puzzle always to convert the sizes to European sizes. Now I was doubting this time whether the flour (3 tablespoons) should be real ‘spoons’, or actually 25 grams (because that seemed so little…?).
And another question; is ‘half and half’ some sort of cooking cream? I have used that in any case.
It tasted delicious anyway (though in my case just a slightly bit too soupy maybe, hence the question 😉
Thanks in advance!
Karlijne
It looks like 1TBS flour = 7.8125g, so 3TBS flour = 23.4375g, which is just about 25g as you stated. 🙂
Half-and-half, also known as half cream in the UK, is a blend of equal parts whole milk and light cream.
Absolutely delicious! Used fresh tarragon instead of thyme and threw everything but the half and half in the slow cooker.
Love your recipes and photos and own your cookbook. One question – why do you always use unsalted butter and then add salt anyway?
Jane, I love that you made this in the slow cooker!
To answer your question, I prefer to use unsalted butter so that I have complete control of the salt content. That way, you can add the exact amount of salt you want in the recipe. 🙂
I was also thinking about doing this in the slow cooker, adding the half and half at the end. How long and what heat setting did you use?
I did this about 4 hours on low then added the half and half.
I used halved baby potatoes so they cooked quickly.
Hi! I’m wondering if the white wine is necessary. Also, is there a replacement I could use for the half and half? I’m dairy-free.
Anyway, this looks delicious as all your recipes do!
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
As for the half and half, unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can I use onions instead of shallots? P.S. from your book I have made your lettuce wraps so many times!!
Yes, absolutely!