Mushroom and Potato Chowder Recipe

Name: Mushroom and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup chopped onion; ¼ cup butter or ¼ cup margarine; 2 tablespoons all-purpose flour; 1 teaspoon salt; ½ teaspoon pepper; 3 cups water; 1 lb mushroom; 1 cup chopped celery; 1 cup diced peeled potato; ½ cup chopped carrot; 1 cup light cream; ¼ cup grated parmesan cheese

Servings: persons

½ cup chopped onion
¼ cup butter or ¼ cup margarine
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper
3 cups water
1 lb mushroom
1 cup chopped celery
1 cup diced peeled potato
½ cup chopped carrot
1 cup light cream
¼ cup grated parmesan cheese

1
In a large kettle, saute onion in butter until tender
2
Add flour, salt and pepper; stir to make a smooth paste.
3
Gradually add water, stirring constantly.
4
Bring to a boil.
5
Cook and stir 1 minute.
6
Add the mushrooms, celery, potatoes, and carrots.
7
Reduce heat.
8
Cover and simmer for 30 minutes or until vegetable are tender.
9
Add cream and parmesan cheese.
10
Remove 1 cup of chowder and puree, then replace in pot.
11
Heat thoroughly and serve.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup chopped onion, ¼ cup butter or ¼ cup margarine, 2 tablespoons all-purpose flour, 1 teaspoon salt, and more.

Yes, Mushroom and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions