Potato And Mushroom Chowder Food

RUSSIAN MUSHROOM AND POTATO SOUP

Steps:

• Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
• Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
• In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

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.

POTATO AND MUSHROOM CHOWDER CROCKPOT

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.

POTATOES AND MUSHROOMS

Steps:

• Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
• In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
• Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

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.

POTATOES WITH MUSHROOMS

Steps:

• In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
• Pour in the wine and cook just until it evaporates.
• Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
• Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
• Let it rest for 5 more minutes, garnish with parsley, and serve.

MUSHROOM AND BACON POTATO CHOWDER

Steps:

• On medium high heat in a large thick-bottom stock pot, cook bacon pieces until crispy. Remove from pot with a slotted spoon and set aside.
• Keeping the heat on medium, saute onions, celery and mushrooms in the bacon grease, stirring occasionally until tender.
• Add garlic, red pepper flakes and basil.
• Add arrowroot starch and quickly stir to coat vegetables with the flour. The flour should slightly cook.
• Add 1/2 cup of broth, continuing to stir to create a thick consistency (approximately 5 minutes)
• When everything is uniform, add remaining broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are fully cooked.
• Stir in sour cream and the cooked bacon and combine well.
• Season with additional salt and pepper to taste. Garnish with curly parsley.

POTATO-MUSHROOM CHOWDER

Steps:

• Saute onion in butter; add flour and seasonings.
• Slowly add water, stirring.
• Bring to a boil, cook 1 minute.
• Add remaining ingredients, reduce heat and simmer for 30 minutes.
• Add cream and cheese; heat through.

POTATO AND MUSHROOM CHOWDER

Steps:

• 1. Saute garlic,onion, carrots, mushrooms and celery with 1/2 of the butter until soft. Add potatoes and the rest of the butter along with garlic salt, salt and pepper to taste. I use parsley garlic salt. Continue saute until potatoes are coated well with butter and start to brown.
• 2. Transfer this to warm crock pot and add broth and water and stir well. Cook on low for 6-8 hours or 3-4 hours on high.
• 3. Stir well and add milk - I use 1/4 cup half and half and 1 3/4 skim milk. Add cheese and stir well and cook on high for an additional 30 minutes. I add 3 tablespoons of corn starch with 1/4 cup water mixed well along with 1 3/4 cups of instant potatoes to thicken my soup at this point. Serve with cheeses, croutons and sour cream if desired.