Potato-Mushroom Chowder

"Big taste in this hearty soup."
 
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Ready In:
52mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. MMMMMMM ......... MMMMMMMM ..... GOOOOOOD On Sundays I make 3-4 soups for lunches and try to make at least one new soup each week to keep things from being mun-dun (boring) BUT after everyone tasted this, one little taste became just a little bowl pul-lizzz:) just one little bowl....I ended up making another batch.
     
  2. I'm always looking for quick, easy, and tasty soups to make during the week, and this one did not disappoint. The garlic powder and thyme add a nice dimension to the vegetables. The cook time is perfect too, long enough to slightly soften the carrots, celery, and potatoes without leaving them soggy. Thanks for another great recipe.
     
  3. Just made this for lunch today. Perfect for a cold, rainy day here in Texas! I added Oregano (for my daughter); used Half-n-Half for light cream, but think that Evaporated Milk would work just as well. Thanks for recipe - we loved it!
     
  4. Made this chowder yesterday and it was delicious! I left out the carrots and substituted the onion and celery with a frozen bag of "seasoning blend" which includes onions, celery, red & green peppers, and parsley. My husband and I loved it.
     
  5. The days are getting shorter, the winds are a bit brisk as the temperatures are falling as fast as the leaves--time for soup! We love potato soup and we really enjoyed this one. The thyme and the mushrooms made it a little out of the ordinary. The only thing I would do differently is to chop the mushrooms up just a bit.
     
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Tweaks

  1. This is a great recipe though I like to use vegetable or chicken stock instead of water. I also add some white wine for an extra layer of flavour.
     
  2. Absolutely EXCELLENT! Subbed fresh corn for the mushrooms, fat free half and half for the cream and used a sprinkling of Monterey Jack for the Parmesan--fantastic!
     
  3. Everyone is sooooo RIGHT, this soup is DELICIOUS. We loved it. Thank you soooo much for such a great recipe. I did use a cup of Evaporated Milk instead of the cream. I think that this recipe would make a good Clam Chowder by just adding clams.
     
  4. Made this chowder yesterday and it was delicious! I left out the carrots and substituted the onion and celery with a frozen bag of "seasoning blend" which includes onions, celery, red & green peppers, and parsley. My husband and I loved it.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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