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potato and mushroom chowder

(1 rating)
Linniepies avatar
Recipe by
Lynne Lee
@Linniepies
West Columbia, SC

Made this soup for two most wonderful friends and they loved it!

►
(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 8 Hr
method Stove Top

Ingredients For potato and mushroom chowder

  • 1
    chopped onion
  • 1
    stick butter or margarine
  • 1 tsp
    sea salt
  • 1 tsp
    pepper
  • 2 c
    chicken broth
  • 2 c
    water
  • 1 1/4 c
    chopped mushrooms (canned or fresh)
  • 2
    stalks celery chopped
  • 1 c
    sliced carrots
  • 2 c
    milk
  • 1/4 c
    parmesan cheese
  • 1 Tbsp
    minced garlic
  • 2 c
    chopped potatoes

How To Make potato and mushroom chowder

  • 1
    Saute garlic,onion, carrots, mushrooms and celery with 1/2 of the butter until soft. Add potatoes and the rest of the butter along with garlic salt, salt and pepper to taste. I use parsley garlic salt. Continue saute until potatoes are coated well with butter and start to brown.
  • 2
    Transfer this to warm crock pot and add broth and water and stir well. Cook on low for 6-8 hours or 3-4 hours on high.
  • 3
    Stir well and add milk - I use 1/4 cup half and half and 1 3/4 skim milk. Add cheese and stir well and cook on high for an additional 30 minutes. I add 3 tablespoons of corn starch with 1/4 cup water mixed well along with 1 3/4 cups of instant potatoes to thicken my soup at this point. Serve with cheeses, croutons and sour cream if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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