mushroom and potato chowder
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Say hello to your new favorite soup this winter! It's hearty, velvety, and oh so good. This is the ultimate comfort bowl on a cold night. So cozy up and make a pot of mushroom and potato chowder.
3 tbsp unsalted butter
1.25 pounds mushrooms
3 shallots, minced
3 cloves garlic, minced
3 tbsp all-purpose flour
0.5 cup dry white wine
4 cups chicken stock
6 sprigs fresh thyme
2 bay leaves
kosher salt and freshly ground black pepper
1.5 pounds small gold potatoes, quartered
3/4 cup half and half
2 tbsp chopped parsley
Step 1: Melt butter in a large stockpot or Dutch oven over medium heat.
Step 2: Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
Step 3: Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
Step 4: 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.
Step 5: Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
Step 6: Serve and enjoy!
The recipe and image are courtesy of Damn Delicious