Mushroom Potato Chowder Recipe

This Mushroom Potato Chowder is a hearty and comforting dish, perfect for chilly days. The creamy broth, tender potatoes, and earthy mushrooms come together in a satisfying, rich chowder. It’s easy to make, loaded with flavor, and can be enjoyed as a comforting lunch or dinner. Whether you’re looking for a cozy weeknight meal or a dish to impress your guests, this chowder is sure to be a hit.

Why You’ll Love This Mushroom Potato Chowder Recipe

• Rich & Creamy: The chowder has a velvety texture with a rich, creamy base that enhances the flavors of the mushrooms and potatoes.
• Hearty & Filling: Packed with hearty potatoes and mushrooms, this chowder is a filling meal that can be enjoyed on its own or with crusty bread.
• Easy to Make: Simple ingredients and minimal prep make this a quick and easy recipe to whip up any night of the week.
• Perfect for Cold Days: This warm, comforting chowder is ideal for cozying up on chilly days.

Key Ingredients for Mushroom Potato Chowder

1. Potatoes

• Yukon Gold or Russet potatoes work well in this recipe. They cook down to a tender, creamy texture and add heartiness to the chowder.

2. Mushrooms

• Use a mix of cremini, button, or shiitake mushrooms for a deep, earthy flavor. Slice them thinly so they cook evenly.

3. Onion & Garlic

• These aromatics provide the base for the chowder, adding depth and flavor.

4. Vegetable or Chicken Broth

• Use either vegetable or chicken broth as the base of the chowder, depending on your preference. Both provide a flavorful liquid to simmer the potatoes and mushrooms.

5. Heavy Cream or Milk

• Heavy cream or whole milk adds richness to the chowder, creating a velvety, smooth consistency.

6. Butter & Flour

• Butter and flour are used to create a roux, which thickens the chowder and gives it a creamy texture.

How to Make Mushroom Potato Chowder

This easy recipe combines simple ingredients to create a rich and satisfying chowder that’s perfect for any occasion. Here’s how to make it:

Step 1: Sauté the Vegetables

• In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and 3 cloves minced garlic, and sauté for 3-4 minutes until softened and fragrant. Add 8 ounces of sliced mushrooms and cook for an additional 5-7 minutes, until the mushrooms are golden brown and tender.

Step 2: Cook the Potatoes

• Add 3 cups of diced potatoes to the pot, along with 4 cups of vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Step 3: Make the Roux

• In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly. Slowly add 1 cup of milk or heavy cream, whisking until the mixture is smooth and thickened.

Step 4: Combine & Simmer

• Stir the roux into the pot with the potatoes and mushrooms, and let the chowder simmer for an additional 5-10 minutes until thickened and creamy. Season with salt and pepper to taste.

Step 5: Serve

• Ladle the chowder into bowls and garnish with fresh chopped parsley or chives. Serve hot with crusty bread or a side salad.

Tips for Making the Best Mushroom Potato Chowder

1. Use Starchy Potatoes

• Yukon Gold or Russet potatoes are ideal for chowder because they cook down to a creamy texture that thickens the soup naturally.

2. Sauté the Mushrooms

• Cook the mushrooms until golden brown to enhance their flavor and prevent them from becoming soggy in the chowder.

3. Adjust the Consistency

• If you prefer a thicker chowder, let it simmer a little longer after adding the roux. If it’s too thick, add a splash of extra broth or milk to thin it out.

4. Make It Ahead

• This chowder can be made ahead of time and reheated before serving. The flavors will develop even more as it sits in the fridge.

Recipe Variations

1. Cheesy Mushroom Potato Chowder

• Stir in 1 cup of shredded cheddar or Gruyère cheese at the end for an extra cheesy and indulgent version of this chowder.

2. Bacon Mushroom Potato Chowder

• Add crispy bacon bits to the chowder for a smoky flavor and a bit of crunch. You can also sauté the vegetables in the bacon fat for extra flavor.

3. Vegan Mushroom Potato Chowder

• Use olive oil instead of butter, and replace the cream with coconut milk or a plant-based milk. Use vegetable broth for a vegan-friendly version of the chowder.

4. Spicy Mushroom Potato Chowder

• Add a pinch of cayenne pepper or red pepper flakes for a spicy kick, or stir in some chopped jalapeños.

5. Herb-Infused Chowder

• Add fresh thyme, rosemary, or bay leaves to the broth while the potatoes simmer for a fragrant, herbaceous flavor.

FAQs: Mushroom Potato Chowder

1. Can I Make This Chowder Ahead of Time?

• Yes! You can make the chowder ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.

2. How Do I Store Leftover Chowder?

• Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave.

3. Can I Freeze Mushroom Potato Chowder?

• While the chowder can be frozen, the texture of the potatoes may change slightly. If freezing, allow the chowder to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

4. What Can I Serve with Mushroom Potato Chowder?

• Serve this chowder with crusty bread, a green salad, or even grilled cheese for a complete meal. It also pairs well with roasted vegetables or a light pasta dish.