Mushroom & Potato Chowder
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 6
5,168 views
On a chilly evening, few things soothe like a pot of this hearty chowder. Tender potatoes and earthy mushrooms simmer alongside carrots and celery in a creamy broth finished with a nutty hit of Parmesan. It is filling enough to stand as a meal on its own with crusty bread. Cozy, rustic, and deeply satisfying from the first spoonful.
Ingredients
Ingredients
- 1/4 Cup Margarine
- 2 Cloves Garlic - Minced
- 1 Tsp Salt
- 3 Cups Water
- 1 Lb Mushrooms - Sliced
- 2 Stalks Celery - Chopped
- 1/4 Cup Parmesan Cheese
- 1 - Onion - Diced
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Black Pepper
- 3 - Potato - Cubed
- 2 - Carrot - Chopped
- 1 Cup Half & Half Cream
Directions
Directions
- Mince garlic, chop: mushrooms, celery, onion carrots, dice potatoes.
- In a large pot melt margarine, saute onions & garlic until tender.
- Add flour, salt & pepper & stir to make smooth paste.
- Cook for 1 min.
- Slowly add water & bring to a boil.
- Boil for 1 min, stirring constantly.
- Add veggies, reduce heat, cover & simmer for 1/2 hour or until veggies are tender.
- Add cream & cheese, heat through
Nutrition
Per serving · 6 servingsCalories
290
Fat
20 g
Saturated fat
10 g
Carbohydrates
24 g
Sugar
3 g
Fiber
3 g
Protein
6 g
Sodium
600 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/4 Cup Margarine
- 2 Cloves Garlic - Minced
- 1 Tsp Salt
- 3 Cups Water
- 1 Lb Mushrooms - Sliced
- 2 Stalks Celery - Chopped
- 1/4 Cup Parmesan Cheese
- 1 - Onion - Diced
- 2 Tbsp All-Purpose Flour
- 1/2 Tsp Black Pepper
- 3 - Potato - Cubed
- 2 - Carrot - Chopped
- 1 Cup Half & Half Cream
Recipe Related Shopping
Serving / Pasta Bowls Set of 6
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