Best 7 Mushroom Chicken Chowder Recipes

CHICKEN AND MUSHROOM CHOWDER

Steps:

• In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice, and reduce heat.
• Heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.
• Stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

CHICKEN-MUSHROOM CORN CHOWDER

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!

CHICKEN AND MUSHROOM CHOWDER

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.

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER

Steps:

• Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
• Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
• Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
• Heat through and serve with crumbled bacon on top.

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER

Steps:

• In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
• Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
• Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
• Add 4 cups of water or enough to cover.
• Partially cover pot and bring to a boil.
• Reduce heat to low; cook for 30 minute.
• Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
• Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
• (DO NOT LET BOIL SOUP WILL CURDLE).

CHUNKY CHICKEN & MUSHROOM CHOWDER

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.

MUSHROOM CHICKEN CHOWDER

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.