Mushroom Chowder Food

SCALLOP AND MUSHROOM CHOWDER

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.

RICH & CREAMY MUSHROOM "CLAM" CHOWDER

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.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

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 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.

BACON AND MUSHROOM CHOWDER

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.

CLAM AND MUSHROOM CHOWDER

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.

CREAMY CHICKEN AND MUSHROOM CHOWDER

Steps:

• Heat a large dutch oven or heavy bottomed pot over MED heat. Add olive oil and butter. Add mushrooms, garlic, onion, carrots and celery, and cook, stirring occasionally, about 5 minutes, until soft.
• Stir in salt, pepper, and thyme. Add flour and stir to coat, cooking 1 minute. Stir in chicken stock, scraping bottom of the pan to loosen the browned bits.
• Add potatoes and bay leaf, and bring to a low boil. Boil for 12-15 minutes, until thickened and potatoes are fork tender. If chowder is getting too thick, add additional chicken stock or water as needed.
• Stir in cream and shredded chicken and cook 2 minutes, or until heated through. Taste and adjust seasonings as necessary, then serve.

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.

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.

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.

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.

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.