Cream Of Mushroom Chowder Recipes

MUSHROOM AND POTATO CHOWDER

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.

MUSHROOM CORN CHOWDER

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.

MUSHROOM CHOWDER

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.

CREAMY MUSHROOM CHOWDER

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.

CREAM OF MUSHROOM CHOWDER

Steps:

• Brown chopped bacon in a stock pot.
• Chop and add onion, celery, carrots, olive oil, salt and pepper and sauté over medium heat 10 minutes until tender.
• Chop and add mushrooms and garlic and continue cooking for 10 minutes more.
• Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender.
• Beat eggs and ¼ cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve.
• Pour into soup mugs and garnish with sliced green onion.