Mushroom Potato Chowder

Yield: 6 servings

Prep: 15

Cook: 30

Total: 45

So hearty and so creamy! This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. SO GOOD!

5 stars (12 ratings)

Ingredients

3 tablespoons unsalted butter
1 ¼ pounds assorted mushrooms, cut into 1/2-inch pieces
3 shallots, minced
3 cloves garlic, minced
3 tablespoons all-purpose flour
½ cup dry white wine
4 cups chicken stock
6 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 ½ pounds small gold potatoes, quartered
¾ cup half and half
2 tablespoons chopped fresh parsley leaves

Instructions

Melt butter in a large stockpot or Dutch oven over medium heat.
Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
Serve immediately.

Notes

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

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