Potato and Mushroom Chowder

Potato And Mushroom Chowder Recipe

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Lynne Lee


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


★★★★★ 1 vote

20 Min
8 Hr
Stove Top


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

How to Make Potato and Mushroom Chowder


  • 1Saute 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.
  • 2Transfer 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.
  • 3Stir 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.

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About Potato and Mushroom Chowder

Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #pot, #crock, #Soups

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