CREAMY MUSHROOM CHOWDER
Since this is a hearty filling soup all you really need is crusty bread or buns to serve along side, if you have any leftover chicken throw it into the soup! The amounts may be doubled if desired, the cream of mushroom soup is only optional, add it in for more thickness is desired.
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380.7, Fat 27.1, SaturatedFat 16.3, Cholesterol 77.4, Sodium 824.1, Carbohydrate 23.3, Fiber 3.2, Sugar 4.3, Protein 14
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
BACON AND MUSHROOM CHOWDER
This delicious chowder came from my boyfriend's mother. The taste of the bacon really adds to the flavor..hope you like as we do.
Provided by Cricketcanada
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
BROCCOLI MUSHROOM CHOWDER
Make and share this Broccoli Mushroom Chowder recipe from Food.com.
Provided by REEVES73
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and cut broccoli into 1/2 inch pieces.
- Steam in 1/2 cup water.
- Do not drain; set aside.
- wash and slice mushrooms.
- Melt butter in saucepan over medium heat.
- Add flour, cook 2 to 4 minutes.
- Add chicken stock, stirring with wire whip and bring to boil.
- Turn heat to low.
- Add broccoli, half and half and spices.
- Heat, but do not boil.
DUNGENESS & MUSHROOM CHOWDER
Make and share this Dungeness & Mushroom Chowder recipe from Food.com.
Provided by Linky
Categories Crab
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.
- Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem ends; if using shiitakes, discard whole stems. Cut mushrooms into large bite-size pieces. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.
- Add bacon to same pan over medium-high heat and stir often until beginning to brown, 4 to 5 minutes. Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. Sprinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.
- Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.
- Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.
- Cook's tip: You can substitute common button mushrooms for the wild ones. To add wild flavor, cover 2 packages mixed dried wild mushrooms (about 3/4 oz. total) with 1 cup boiling water and let soak until soft, about 20 minutes. Lift mushrooms out gently, squeeze dry, and cut into bite-size pieces; add with button mushrooms. Substitute the mushroom-soaking liquid for one cup of the chicken broth, pouring it in carefully, leaving the sediment behind.
Nutrition Facts : Calories 397.2, Fat 25.7, SaturatedFat 13.6, Cholesterol 98.4, Sodium 1022.2, Carbohydrate 21.9, Fiber 2.1, Sugar 3.1, Protein 19.1
CHICKEN AND MUSHROOM CHOWDER
This is a hearty, meal in a bowl, good for cold days chowder. Serve it with crusty bread for a complete meal. It looks like a lot of ingredients but this is actually after-work friendly. Recipe adapted from Chicago Tribune's Good Eating section
Provided by Hey Jude
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
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.
OYSTER AND MUSHROOM CHOWDER
This creamy chowder is rich, flavorful and deliciously satisfying. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oysters in their own liquor below the bloiling point until edges curl.
- Drain, saving the liquor.
- Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
- Add cream, shallots, parsley, salt and pepper.
- Heat mushrooms in the remaining butter until hot, but do not brown.
- Add mushrooms, oysters, and oyster liquor to cream sauce.
- Serve hot.
Nutrition Facts : Calories 275.5, Fat 17, SaturatedFat 9.2, Cholesterol 118.7, Sodium 230.7, Carbohydrate 13.3, Fiber 0.4, Sugar 0.7, Protein 17.6
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