Mushroom Potato Corn Chowder Recipes

Steps:

• 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.

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Steps:

• Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Steps:

• Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
• Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
• Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
• Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
• Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
• Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
• Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
• Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

Steps:

• Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
• Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
• In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
• Ladle into bowls and top with grated cheddar cheese if desired.
• Delicious!

Steps:

• In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
• Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

Steps:

• In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Steps:

• Sautee the onion and celery in the butter until the onion is translucent.
• Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
• Add water.
• Stir in potatoes, mushrooms and carrots.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• When done, stir in the milk and Parmesan.
• Cook for 30 minutes on high.
• This recipe is recommended for a 4-7 quart crockpot.

Steps:

• In a large kettle, sauté 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 1 minute. Add the mushrooms, celery, potatoes, and carrots.
• Reduce heat. Cover and simmer for 30 minutes or until vegetable are tender.
• Add cream and parmesan cheese.
• Remove 1 cup of chowder and puree, then replace in pot. Heat thoroughly and serve.