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.
CHICKEN AND MUSHROOM CHOWDER
This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section
Provided by Hey Jude
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cover mushrooms with boiling water and set aside for 20 minutes.
- Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside.
- Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes.
- Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot.
- Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder.
- Garnish with bacon.
MUSHROOM CHICKEN CHOWDER
This chowder recipe is modified from Betty Crocker's Slow Cooker Chicken Stew.
Provided by Teressa Drenth
Categories Chowders
Time 8h15m
Number Of Ingredients 10
Steps:
- 1. Layer potatoes, carrots, onions and mushrooms in a large 5-6 qt crock pot. Sprinkle dry onion soup mix over vegetables.
- 2. Arrange chicken on vegetable mixture and sprinkle garlic powder over chicken.
- 3. Combine chicken gravy and tomato paste and spread over chicken. Pour wine/chicken stock into crock pot.
- 4. Cook on LO 8-10 hrs. Remove chicken and cut into bite-sized pieces. Return to crock pot until warmed.
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
CHUNKY CHICKEN & MUSHROOM CHOWDER
Make and share this Chunky Chicken & Mushroom Chowder recipe from Food.com.
Provided by skat5762
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3 quart pot, bring chicken breast, broth, and water to a boil over high heat.
- Reduce heat to low, cover, and simmer about 20 minutes, or until the chicken is no longer pink inside.
- Remove the chicken from the broth and set aside the pot with the broth.
- Remove and discard chicken skin and bones.
- Tear chicken meat into large pieces; set aside.
- To the broth in the pot, add potatoes, carrot, 3/4 teaspoon of the salt, the thyme, and black pepper.
- Cover and simmer about 15 minutes, or until the potatoes are tender.
- Add milk, cream, mushrooms, and the reserved chicken meat.
- Bring to a boil.
- Reduce heat, cover, and simmer 5 minutes.
- Taste and add the remaining salt if needed, along with the Worcestershire sauce.
- Serve with crusty French bread.
CHICKEN-MUSHROOM CORN CHOWDER
Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
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!
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