Best 20 Mushroom Chowder Recipes

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Indulge in the creamy, earthy goodness of mushroom chowder, a comforting soup that is perfect for chilly days. This classic dish features an umami-rich broth brimming with tender mushrooms, hearty vegetables, and aromatic herbs. Served with crusty bread or crackers, it's a symphony of flavors that will warm your soul. Our collection of mushroom chowder recipes offers a diverse range of options to suit your taste preferences. From a classic creamy chowder to a hearty vegan version, and even a unique smoked mushroom chowder, we have something for everyone. These recipes are easy to follow and packed with detailed instructions to ensure a perfect chowder every time. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the delectable flavors of mushroom chowder. Let's dive into the world of creamy, comforting soups and explore the diverse recipes we have in store for you.

Let's cook with our recipes!

MUSHROOM CORN CHOWDER



Mushroom Corn Chowder image

Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1-1/4 cups sliced fresh carrots
1 cup chopped celery with leaves
3/4 cup sliced fresh mushrooms
3 green onions, sliced
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups 2% milk
1-1/2 cups frozen corn, thawed
1/2 cup cubed fully cooked ham
1/2 teaspoon seasoned salt
1/2 cup cubed Velveeta
Additional chopped celery leaves, optional

Steps:

  • In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

MUSHROOM AND POTATO CHOWDER



Mushroom and Potato Chowder image

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

1/2 cup chopped onion
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups water
1 pound fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
1/2 cup chopped carrots
1 cup half-and-half cream
1/4 cup grated Parmesan cheese

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.

RICH & CREAMY MUSHROOM "CLAM" CHOWDER



Rich & Creamy Mushroom

Button mushrooms and oyster mushrooms are the "clams" in this vegan clam chowder recipe. This soup is velvety-thick, hearty, and so full of flavor you'll never miss the seafood.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 17

1/4 cup olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium carrots (peeled and diced (about 1 cup))
2 stalks celery (diced (about 1 cup))
1/2 teaspoon dried thyme or 5-6 fresh thyme stems
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups Yukon Gold potatoes (washed and cut into 1/2-inch dice (about 1 pound))
6 ounces white button mushrooms (chopped (about 2 cups))
3 ounces oyster mushrooms (chopped (about 1 cup))
1 cup Silk® Unsweetened Soymilk
2 teaspoons red wine vinegar
Fresh parsley
Oyster crackers
Sliced button mushrooms

Steps:

  • Set a large saucepan or medium soup pot over medium heat. Add the olive oil. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add dried thyme (if using fresh, wait until you add the broth to add the fresh thyme), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Add the flour and cook, stirring constantly, for 3 minutes.
  • Slowly drizzle in the vegetable broth, stirring to lift the brown bits. Add the potatoes, mushrooms, and if using fresh thyme, add it now. Bring to a boil, then reduce heat to low. Cover and simmer until the potatoes are tender, about 15 minutes.
  • Remove soup from heat and remove the lid. Let cool a bit. If you used fresh thyme, remove the stems. Remove 4 cups of soup from the pot (I ladle it into a large 4-cup liquid measuring cup). Pour the 4 cups of soup into the pitcher of a blender (or you can puree it with an immersion blender).
  • Return pureed soup to the pot and stir to combine. Add soymilk. Return to a simmer. Stir in red wine vinegar. Taste and add additional salt and pepper if desired.
  • Ladle into soup bowls and garnish with parsley, oyster crackers, and/or sliced button mushrooms if desired.

SCALLOP AND MUSHROOM CHOWDER



Scallop and Mushroom Chowder image

Provided by Sandra Lee

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons butter, divided use
1/2 pound bay scallops, rinsed and patted dry
1/4 cup all-purpose flour
1 (8-ounce) package sliced mushrooms
1 rib celery, finely chopped
1/4 cup white wine, preferably Chardonnay
1 (10-ounce) can condensed cream of potato soup (recommended: Campbell's)
1 (8-ounce) bottle clam juice
1 teaspoon seafood seasoning

Steps:

  • In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
  • Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
  • Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)



Corn, Mushroom, and Potato Chowder (Vegan) image

Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

Provided by Prose

Categories     Chowders

Time 25m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
3 yellow onions, sliced
3 garlic cloves, chopped
4 cups vegetable broth
5 potatoes, peeled and cut into 1-inch cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 (16 ounce) package frozen corn
1 (10 ounce) package fresh mushrooms, thinly sliced (button or baby portabella)
2 tablespoons fresh parsley
1 teaspoon crushed red pepper flakes (more or less to taste)
1/2 cup plain soymilk (more or less to taste)

Steps:

  • Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
  • Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
  • Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
  • Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
  • Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
  • Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.

MUSHROOM CHOWDER



Mushroom Chowder image

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

2 tablespoons butter
8 ounces mushrooms, sliced (3 cups)
1/2 cup onion, chopped
2 cloves garlic, minced (or more)
2 cups diced potatoes, unpeeled
1 cup water
1/2 cup carrot, chopped
10 ounces frozen creamed corn (or canned, I use more)
1 cup skim milk
fresh ground black pepper

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.

CHICKEN AND MUSHROOM CHOWDER



Chicken and Mushroom Chowder image

This is a wonderful all-in-one chicken dish perfect when you need to whip up dinner quickly - even quicker if you already have leftover cooked chicken.

Provided by Joanie

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 4

Number Of Ingredients 13

3 cups chicken broth
½ cup water
1 pound cubed cooked chicken breast meat
1 ½ teaspoons dried oregano
¼ teaspoon pepper
½ cup uncooked long grain rice
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ pound mushrooms, sliced
3 tablespoons all-purpose flour
1 cup milk

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.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 33.8 g, Cholesterol 90 mg, Fat 13.6 g, Fiber 2.5 g, Protein 38.6 g, SaturatedFat 3.7 g, Sodium 113.1 mg, Sugar 6.2 g

CLAM AND MUSHROOM CHOWDER



Clam and Mushroom Chowder image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups sliced fresh mushrooms
2 tablespoons minced shallots
2 tablespoons unsalted butter
1 cup finely diced peeled boiling potatoes
1/2 cup fish stock or clam juice
1/2 cup dry white wine
1 1/2 cup chopped cherrystone or chowder clams
2 cups half-and-half
Salt and freshly ground pepper to taste

Steps:

  • Place the mushrooms, shallots and butter in a heavy saucepan. Cover and cook over low heat until the mushrooms are tender, about 10 minutes.
  • Add the potatoes, stock and white wine. Simmer, covered, until the potatoes are very soft, about 30 minutes. Add the clams and half-and-half and simmer uncovered, stirring from time to time, about 10 minutes longer.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 8 grams, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN-MUSHROOM CORN CHOWDER



Chicken-Mushroom Corn Chowder image

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

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

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



Chicken and Mushroom Chowder image

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

1/4 cup dried porcini mushrooms
boiling water
2 slices bacon
1 skinless chicken breast half, diced
1 medium onion, diced
2 russet potatoes, peeled if you wish and diced
2 cloves garlic, minced
2 ears sweet corn, kernels sliced off
2 (14 1/2 ounce) cans chicken broth
1 (28 ounce) can peeled tomatoes, drained and chopped
2 cups packed fresh spinach leaves
1 bay leaf
2 tablespoons fresh thyme leaves
1 teaspoon herbes de provence
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
fresh ground black pepper, to taste
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped cilantro

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.

POTATO AND MUSHROOM CHOWDER CROCKPOT



Potato and Mushroom Chowder Crockpot image

Make and share this Potato and Mushroom Chowder Crockpot recipe from Food.com.

Provided by Ambervim

Categories     Chowders

Time 4h35m

Yield 1 Batch

Number Of Ingredients 12

1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups water
3 cups mushrooms, sliced
2 cups potatoes, diced (l like the skin, peel if you want to do so)
1 cup carrot, chopped
2 cups milk
1/2 cup parmesan cheese, grated

Steps:

  • Sautee the onion and celery in the butter until the onion is translucent.
  • Turn off heat and add the flour, salt and pepper. Stir and put in the crockpot.
  • Add water.
  • Stir in potatoes, mushrooms and carrots.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • When done, stir in the milk and Parmesan.
  • Cook for 30 minutes on high.
  • This recipe is recommended for a 4-7 quart crockpot.

BROCCOLI MUSHROOM CHOWDER



Broccoli Mushroom Chowder image

Make and share this Broccoli Mushroom Chowder recipe from Food.com.

Provided by REEVES73

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb fresh broccoli
8 ounces fresh mushrooms
8 ounces butter
1 cup flour
1 quart chicken stock
1 quart half-and-half
1 teaspoon sage
1/4 teaspoon pepper
1/4 teaspoon crushed tarragon

Steps:

  • Clean and cut broccoli into 1/2 inch pieces.
  • Steam in 1/2 cup water.
  • Do not drain; set aside.
  • wash and slice mushrooms.
  • Melt butter in saucepan over medium heat.
  • Add flour, cook 2 to 4 minutes.
  • Add chicken stock, stirring with wire whip and bring to boil.
  • Turn heat to low.
  • Add broccoli, half and half and spices.
  • Heat, but do not boil.

SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER



Smoked Chicken, Wild Mushroom and Corn Chowder image

A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

Provided by KelBel

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 slices bacon, diced
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups corn, divided
1 1/2 cups smoked chicken or 1 1/2 cups smoked turkey, shredded
3 medium potatoes, cubed
1/2 cup dried wild mushrooms
4 cups water
2 cups light cream
salt and pepper

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.

MUSHROOM POTATO CORN CHOWDER



MUSHROOM POTATO CORN CHOWDER image

Categories     Soup/Stew     Mushroom     Lunch     Winter

Yield 6

Number Of Ingredients 12

2 T butter
1 small onion, chopped
1 stalk celery, chopped
1 8-ounce pkg sliced fresh mushrooms
2 c peeled and diced red potato
2 c frozen or fresh corn
2 c chicken broth
1/2 t dried thyme
2 c milk, divided
1/2 t salt
1/2 t pepper
3 T flour

Steps:

  • Melt butter in large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato ,corn, chicken broth, and thyme. Bring to a boil; reduce heat, simmer, uncovered, 30 minutes or until potatoes are tender. Stir in 1 1/2 c milk, salt, pepper. Combine remaining 1/2 c milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.

CREAMY MUSHROOM CHOWDER



Creamy Mushroom Chowder image

Since this is a hearty filling soup all you really need is crusty bread or buns to serve along side, if you have any leftover chicken throw it into the soup! The amounts may be doubled if desired, the cream of mushroom soup is only optional, add it in for more thickness is desired.

Provided by Kittencalrecipezazz

Categories     Chowders

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 small onion, chopped
1 -2 tablespoon fresh minced garlic
1 small carrot, peeled and finely diced
2 tablespoons flour
1 pinch cayenne pepper (optional or to taste)
3 cups chicken broth or 3 cups water
1 lb fresh mushrooms, sliced
1 -2 potato, peeled and finely diced
1 cup 18% table cream (or use 1/3 cup whipping cream)
1 (10 ounce) can cream of mushroom soup, undiluted (optional)
1/3 cup grated parmesan cheese
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

  • In a large heavy pot heat butter over medium heat.
  • Add in onion, garlic and diced carrots; saute for about 3 minutes.
  • Add in flour and cayenne pepper; stir for 1 minute.
  • Add in chicken broth or water; bring to a boil stirring constantly and simmer for 2 minutes.
  • Add in mushrooms and potatoes; reduce heat to medium-low, cover and simmer for about 40 minutes over low heat or until all veggies are tender.
  • Stir in cream, condensed soup (if using) and Parmesan cheese; heat though.
  • Season with pepper and salt to taste.

Nutrition Facts : Calories 380.7, Fat 27.1, SaturatedFat 16.3, Cholesterol 77.4, Sodium 824.1, Carbohydrate 23.3, Fiber 3.2, Sugar 4.3, Protein 14

BROCCOLI MUSHROOM CHOWDER



BROCCOLI MUSHROOM CHOWDER image

Does anyone remembers the Department Store - Lazarus, which is now owned by Macy's? I grew up going there and always would have lunch when shopping. They had the best Broccoli Mushroom chowder ever! When I started cooking, I was thrilled to find they finally shared the recipe. The tarragon spice gives it a perfect compliment. ...

Provided by Pamela Thompson

Categories     Chowders

Time 45m

Number Of Ingredients 9

1 lb fresh broccoli
8 oz fresh mushrooms
8 oz butter
1 c flour, sifted
1 qt chicken stock ( fresh, canned, or made with 5 bouillon cubes dissolved in 4 c. hot water)
1 qt half and half
1 tsp salt
1/4 tsp white pepper
1/4 tsp tarragon leaves crushed

Steps:

  • 1. Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.
  • 2. Rinse and slice mushrooms.
  • 3. Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.
  • 4. Heat but do not boil.

BACON AND MUSHROOM CHOWDER



Bacon and Mushroom Chowder image

This delicious chowder came from my boyfriend's mother. The taste of the bacon really adds to the flavor..hope you like as we do.

Provided by Cricketcanada

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

10 slices bacon (diced)
4 cups chicken broth
2 cups mushrooms (canned or fresh)
3 cups potatoes (diced)
2 onions (chopped)
2 (10 ounce) cans cream of mushroom soup
1 1/2 cups milk

Steps:

  • In a soup pot,fry bacon- set aside.
  • With bacon drippings, fry onions until clear, add mushrooms. Stir for about 5 minute Add chicken stock and potatoes. Cook until potatoes are tender. Return bacon to pot.
  • Just before serving add milk, salt and pepper,to taste,and mushroom soup. Stir well and serve.

WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER



Wild Mushroom, Smoked Chicken and Corn Chowder image

Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).

Provided by southern chef in lo

Categories     Chowders

Time 50m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 13

6 slices of thick sliced bacon, diced
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cups of frozen white shoepeg corn, thawed, divided
1 1/2 cups chopped smoked chicken or 1 1/2 cups turkey
3 medium red potatoes, peeled, and, chopped
1/2 cup sliced and diced wild mushroom
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
4 cups water
2 cups half-and-half, divided

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).

MUSHROOM VEGGIE CHOWDER



Mushroom Veggie Chowder image

This rich buttery broth is loaded with mushrooms, broccoli and corn. I made it for "Souper Sunday" at our church, and it sure didn't last long! -Edward Reis, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 50 servings (12-1/2 quarts).

Number Of Ingredients 11

4 pounds fresh mushrooms, sliced
4 large onions, chopped
1-1/2 cups butter, cubed
1-1/2 cups all-purpose flour
3 to 4 tablespoons salt
2 to 2-1/2 teaspoons pepper
3 quarts milk
4 cartons (32 ounces each) chicken broth
2 packages (24 ounces each) frozen broccoli cuts, thawed
3 packages (8 ounces each) frozen corn, thawed
8 cups (32 ounces) shredded cheddar cheese

Steps:

  • In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook 2 minutes longer or until thickened and bubbly. , Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.

Nutrition Facts : Calories 185 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

SALMON, MUSHROOM, AND PEA CHOWDER



Salmon, Mushroom, and Pea Chowder image

Make and share this Salmon, Mushroom, and Pea Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 7h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 medium onion, chopped
1 stalk celery, cut into 1/2 inch slices
10 ounces fresh mushrooms, sliced
2 medium boiling potatoes, unpeeled and cut into 1/2 inch cubes
2 cups bottled clam juice
2 cups water
1/2 cup dry white wine
1 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper or 1/2 teaspoon black pepper
2 tablespoons cornstarch
1/2 cup heavy cream
1 lb salmon fillet, skinned and cut into 1 inch pieces
1 cup frozen baby peas, thawed
salt, to taste
minced fresh parsley or chives

Steps:

  • In a big skillet, melt the butter over medium heat.
  • Saute the onion, celery, and mushrooms for about 7 minutes or until the mushrooms have given off their liquid and start to brown.
  • In a 4-quart slow cooker add the sauteed vegetables and potatoes; stir to combine.
  • Add in the clam juice, water, wine, tarragon, thyme, and pepper.
  • Cover and cook on LOW for 6-7 hours or until the potatoes are tender.
  • In a bowl, add the cornstarch and cream; whisk to combine; add into the chowder; stir to combine.
  • Add in the salmon and peas; increase heat to HIGH; cover and cook about 15 minutes or until the salmon is firm.
  • Add salt to taste.
  • Ladle chowder into individual soup bowls; sprinkle with parsley or chives.

Nutrition Facts : Calories 447.9, Fat 21.3, SaturatedFat 11.2, Cholesterol 118.7, Sodium 367.9, Carbohydrate 30.3, Fiber 4.5, Sugar 5.6, Protein 29.9

Tips:

  • Use a variety of mushrooms. Different types of mushrooms have different flavors and textures, so using a variety will make your chowder more complex and interesting.
  • Sauté the mushrooms before adding them to the chowder. This will help to bring out their flavor and prevent them from becoming rubbery.
  • Use a good quality vegetable broth. The broth is the base of the chowder, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Add some fresh herbs to the chowder. Herbs like thyme, rosemary, and parsley will add a pop of flavor and freshness to the chowder.
  • Serve the chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Mushroom chowder is a delicious and comforting soup that is perfect for a cold night. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a hearty and flavorful soup, give mushroom chowder a try. You won't be disappointed!

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #healthy     #lunch     #soups-stews     #vegetables     #easy     #dinner-party     #holiday-event     #low-fat     #vegetarian     #chowders     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #mushrooms     #healthy-2     #low-in-something     #equipment

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