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Mushroom and Potato Chowder

Name: Mushroom and Potato Chowder
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings.
Ingredients: 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

11 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 50 min.

Makes

6 servings

Updated: Oct. 02, 2022

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

Mushroom and Potato Chowder Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 199 calories, 13g fat (8g saturated fat), 43mg cholesterol, 578mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 6g protein.

Mushroom and Potato Chowder

Ingredients

Directions

Nutrition Facts

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