Best 4 Rich Creamy Mushroom Clam Chowder Recipes

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Indulge in a symphony of flavors with our delectable Rich Creamy Mushroom Clam Chowder, a culinary masterpiece that harmonizes the best of both worlds. This chowder artfully marries the earthy, umami-rich essence of mushrooms with the briny sweetness of clams, enveloped in a velvety, luscious broth. Every spoonful promises a burst of savory goodness, punctuated by tender bites of vegetables and the comforting warmth of herbs and spices. Elevate your culinary journey with this symphony of flavors, perfect for a cozy meal or a special occasion.

In addition to the classic mushroom clam chowder, our article also presents a delightful array of variations to tantalize your taste buds. Explore the vibrant flavors of our Creamy Corn and Clam Chowder, where the sweetness of corn mingles harmoniously with the briny essence of clams. If you prefer a touch of smokiness, our Smoked Salmon Chowder is a must-try, blending the richness of salmon with the creamy chowder base. For those who love a hearty and flavorful twist, our Italian Sausage and Clam Chowder combines the savory notes of sausage with the classic chowder flavors.

Whichever recipe you choose, our Rich Creamy Mushroom Clam Chowder and its variations offer a culinary experience that is both comforting and invigorating. Gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

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.

CREAMY CLAM CHOWDER



Creamy Clam Chowder image

At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 8

1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half-and-half cream

Steps:

  • In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

Nutrition Facts : Calories 339 calories, Fat 27g fat (17g saturated fat), Cholesterol 100mg cholesterol, Sodium 568mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.

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

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around looking for things while you're cooking.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your chowder will taste. Look for fresh, plump clams and meaty mushrooms.
  • Don't overcook the clams: Clams cook quickly, so be careful not to overcook them. Otherwise, they will become tough and chewy.
  • Use a good-quality clam juice: Clam juice is an important ingredient in clam chowder, so make sure you use a good-quality brand. Look for clam juice that is low in sodium and has a clear, briny flavor.
  • Season to taste: Taste your chowder as you're cooking it and adjust the seasonings as needed. You may need to add more salt, pepper, or Old Bay seasoning.
  • Serve with crusty bread or crackers: Clam chowder is a hearty and filling soup, so it's perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Clam chowder is a classic New England dish that is enjoyed by people of all ages. It's a creamy, flavorful soup that is perfect for a cold day. There are many different recipes for clam chowder, but the one provided in this article is a great place to start. With its rich, creamy broth, tender clams, and flavorful mushrooms, this chowder is sure to be a hit with your family and friends.

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