POTATO-MUSHROOM CHOWDER
Make and share this Potato-Mushroom Chowder recipe from Food.com.
Provided by MizzNezz
Categories Chowders
Time 52m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in butter; add flour and seasonings.
- Slowly add water, stirring.
- Bring to a boil, cook 1 minute.
- Add remaining ingredients, reduce heat and simmer for 30 minutes.
- Add cream and cheese; heat through.
Nutrition Facts : Calories 352.1, Fat 25.3, SaturatedFat 15.7, Cholesterol 75.6, Sodium 847.5, Carbohydrate 25.3, Fiber 3.7, Sugar 4, Protein 8.5
MUSHROOM AND POTATO CHOWDER
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
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 578mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO AND MUSHROOM CHOWDER CROCKPOT
Make and share this Potato and Mushroom Chowder Crockpot recipe from Food.com.
Provided by Ambervim
Categories Chowders
Time 4h35m
Yield 1 Batch
Number Of Ingredients 12
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.
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
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.
CLAM AND MUSHROOM CHOWDER
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
- Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 8 grams, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
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