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Mushroom Chowder

I love a good chowder whether it’s clam chowder, seafood chowder or corn chowder, but I have never come across mushroom chowder. I decided to make up my own version last month, and it came out so well I wanted to share it with all my foodie friends out there. If you like you could even throw in some cooked sausage and this would be stout enough to be a meal. Feel free to use your favorite mushrooms or even mix and match. Enjoy!



Mushroom Chowder  2 medium sized russet potatoes, or 4 small red potatoes cut into 1 inch pieces, about 2 cups3-4 cups water, enough to cover potatoes3 tablespoons garlic infused olive oil, or plain olive oil2/3 cup diced yellow onion1 1/4 cups celery cut into 1/2 inch slices4 cups Maitake mushrooms cut into 1 1/2 inch pieces, or use quartered Crimini mushrooms3/4 cup carrots cut lengthwise and then into 1/2 inch pieces3 tablespoons flour1/4 to 1/2 teaspoon ground white pepper2 teaspoons chicken base or chicken bullion cubes1 teaspoon Spike Seasoning Salt3 cups water1 cup half and half1/4 teaspoon dried thyme1 tablespoon fresh chopped parsley, optional Start by cooking potatoes in 3-4 cups of water in a 2 quart pot. Bring to a boil and reduce heat until potatoes are cooked but not too soft. About 20 minutes. Drain and set aside.Saute onions, and celery in 3 tablespoons of garlic infused oil for 3 minutes on medium high heat stirring often. Add mushrooms and carrots reducing heat to medium stirring often. Cook until most of the liquid is cooked out of mushrooms. Add the flour and cook on low heat for 5 minutes stirring often.Add 3 cups water, chicken base, Spike, thyme pepper and half and half. Turn heat up to medium and stir constantly until flour has blended with liquids, about 3-5 minutes. Add potatoes and continue cooking for about 5 minutes or until the soup starts to simmer. Add salt and pepper if needed. Top with parsley and serve. Serves four. Note: A cup of frozen peas or corn, cooked and set aside can be added after the water and half and half.


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6 Responses to Mushroom Chowder

  • Marge Perry says:

    This sounds delicious. Seriously, I want some NOW. But in the name of restraint, I have a question for you: do you think this would thicken enough if I made it with milk instead? You don’t have to convince me it would be delicious with half-and-half…but I’ve got the post-vacation five hanging around my midsection. What do you think? Should I wait until I can make it as written, or do you think the flour would thicken the milk enough?

    • Kurt Jacobson says:

      Marge, I just saw your question in my spam folder. I’m sorry I didn’t see it sooner and don’t know how that happened. Yes the recipe should turn out well using milk instead of half and half. I would how ever increase to one more tablespoon of flour and one more tablespoon of oil to thicken it a bit more. Even following the recipe this is not meant to be one of those thick creamy chowders, but could be by using heavy cream instead of half and half if one didn’t care about the calories.

  • Linda Jacobson says:

    Now this sounds like something I can’t wait to try! Mushrooms have always been a favorite, and seldom is a mushroom-based soup on restaurant menus, much to my chagrin. This recipe looks like something even I could manage and I’m glad it’s one of your features. Bon appetite!

  • Gail Doanhue says:

    Made the mushroom chowder last night for supper. YUM! Even my non-mushroom loving husband liked it! And unlike the mushroom soup I normally make, I was not in the kitchen the entire afternoon. Can’t wait to try some of your other dishes!

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