Mushroom and Potato Chowder Recipe
Mushroom and Potato Chowder Recipe photo by Taste of Home

Mushroom and Potato Chowder Recipe

Read Reviews
5 8 10
Publisher Photo
My daughter shared this delightful recipe with me. Its rich broth, big mushroom taste and medley of vegetables make this chowder a little different from ordinary mushroom soup. -Romaine Wetzel, Ronks, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 50 min.
MAKES: 4-6 servings


  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups water
  • 1 pound fresh mushrooms, sliced
  • 1 cup chopped celery
  • 1 cup diced peeled potatoes
  • 1/2 cup chopped carrots
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 199 calories, 13 g fat (8 g saturated fat), 43 mg cholesterol, 578 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through. Yield: 4-6 servings.
Originally published as Mushroom and Potato Chowder in Taste of Home August/September 1994, p33

Reviews for Mushroom and Potato Chowder

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 7, 2016

"This is a tasty and very good soup for those chilly snowy and rainy days.

My family really enjoys it."

Reviewed Nov. 14, 2013

"Delicious! However, I thought it could've been a little thicker and had a little more potato. The only change I made to the recipe was to use chicken broth instead of water (and reduced the salt to make up for salt in the broth). With minor tweeks, will no doubt become one of our favorites!"

Reviewed Aug. 10, 2013

"If I had've been served this at a high-end restaurant I would've been thrilled. I chopped up 3 carrots, 3 celery stalks, 3 red potatoes with skin on and I added 6 cups of vegetable broth and 1 cup of water. I also used non fat half and half. I thickened it more with cornstarch (about 5 tablespoons). This was SO good. The entire family raved on about it! This is a definite keeper!!"

Reviewed Dec. 10, 2012

"very good, will make again."

Reviewed Feb. 15, 2012

"This is soup is delicious! For health reasons we skipped the salt, used low-sodium chicken broth in place of half of the water and used fat-free half-and-half and it was still fantastic!"

Loading Image