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Mushroom Potato Chowder
Yield:
6
servings
Prep:
15
minutes
minutes
Cook:
30
minutes
minutes
Total:
45
minutes
minutes
So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!
5
stars (
12
ratings)
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.