Mushroom Potato Chowder Recipe

Warm, comforting, and packed with hearty ingredients, this Mushroom Potato Chowder is the perfect cozy meal for cooler days. Filled with tender potatoes, savory mushrooms, and a creamy broth, this chowder is sure to become a favorite in your household. 🥔🍄🥣

This chowder combines the earthy flavor of mushrooms with the creaminess of potatoes, making it a rich and satisfying meal. Whether you’re looking for a comforting lunch or a light dinner, this chowder will hit the spot. Serve it with crusty bread for dipping or enjoy it on its own for a filling and flavorful meal.

Why You’ll Love This Mushroom Potato Chowder

This chowder is rich, creamy, and filled with hearty vegetables, making it a perfect meal for when you’re craving comfort food. The combination of mushrooms and potatoes provides a wonderful blend of textures and flavors, while the creamy broth ties everything together in a warm, satisfying dish.

Main Ingredients for Mushroom Potato Chowder

Each ingredient in this recipe contributes to the hearty, flavorful nature of this chowder, making it a perfect choice for a cozy meal:

• Russet Potatoes (3 medium, diced): Potatoes add bulk and a creamy texture to the chowder when cooked down.
  • Russets are ideal for chowder because they break down and thicken the broth, but you can use Yukon Gold or red potatoes as well.
• Mushrooms (8 ounces, sliced): Mushrooms provide an earthy flavor and hearty texture.
  • Use cremini, white button, or a mix of mushrooms for the best flavor.
• Onion (1 medium, diced): Adds sweetness and depth to the chowder.
• Carrots (2 large, diced): Adds a touch of sweetness and color.
• Celery (2 stalks, diced): Adds texture and a mild flavor that complements the other vegetables.
• Garlic (3 cloves, minced): Enhances the flavor of the chowder with a savory punch.
• Vegetable Broth (4 cups): The base of the chowder, providing depth and richness.
  • You can substitute with chicken broth if you prefer.
• Heavy Cream (1 cup): Adds creaminess to the chowder, making it rich and smooth.
  • You can substitute with half-and-half or milk for a lighter version.
• Butter (2 tablespoons): Adds richness to the soup and helps sauté the vegetables.
• Fresh Thyme (1 teaspoon, chopped): Adds a fragrant, herbal note that pairs beautifully with the mushrooms and potatoes.
• Bay Leaf (1): Adds subtle flavor to the chowder as it simmers.
• Salt and Pepper (to taste): Season the chowder to your liking.

Benefits of Ingredients

• Mushrooms are low in calories and packed with vitamins, minerals, and antioxidants, making them a nutritious addition to the chowder.
• Potatoes provide fiber, potassium, and vitamin C, contributing to both the heartiness and nutritional value of the dish.

How to Make Mushroom Potato Chowder: Step-by-Step Instructions

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes until softened. Add the garlic and mushrooms, and cook for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
   • Sautéing the vegetables first helps develop the flavors, giving the chowder a deeper, more complex taste.
2. Add Potatoes and Broth: Stir in the diced potatoes, thyme, and bay leaf. Pour in the vegetable broth, bringing the mixture to a simmer. Cover the pot and let the chowder cook for about 15-20 minutes, or until the potatoes are tender.
   • The potatoes will begin to break down, helping to thicken the chowder as it cooks.
3. Add Cream: Once the potatoes are tender, remove the bay leaf and stir in the heavy cream. Simmer the chowder for another 5 minutes, allowing the flavors to meld and the chowder to thicken.
   • If you prefer a thicker chowder, use a potato masher or immersion blender to partially mash the potatoes.
4. Season and Serve: Taste the chowder and season with salt and pepper to your liking. Serve the chowder hot, garnished with fresh thyme or parsley, if desired. It pairs perfectly with a warm, crusty loaf of bread for dipping.
   • You can also sprinkle some grated cheese on top for added richness.

Tips for Perfect Mushroom Potato Chowder

• Use Starchy Potatoes: Russet or Yukon Gold potatoes work best in this recipe because they help thicken the chowder naturally as they cook.
• Sauté the Mushrooms Until Browned: This step is important for developing the rich, earthy flavor of the mushrooms.
• Adjust Thickness: If you prefer a thicker chowder, mash some of the potatoes or blend a portion of the soup before adding the cream.

Frequently Asked Questions About Mushroom Potato Chowder

Can I make this chowder ahead of time?
Yes, this chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious when reheated.

What can I serve with this chowder?
This chowder is perfect with a slice of crusty bread, garlic bread, or a side salad for a complete meal.

Can I make this chowder dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a plant-based cream alternative for a dairy-free version.

Can I freeze mushroom potato chowder?
Yes, you can freeze this chowder, but keep in mind that the texture of the potatoes may change slightly after freezing. To freeze, let the chowder cool completely, then store in an airtight container in the freezer for up to 3 months.

How do I reheat leftovers?
Reheat leftover chowder on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of broth or cream if the chowder thickens too much while stored.