Mushroom and potato chowder
Mushroom and potato chowder
Ingredients/Components
- half and half - 1 c
- milk
- salt - 1 tsp
- flour - 2 Tbsp
- butter - 1/4 c
- water
- pepper - 1/2 tsp
- grated Parmesan cheese - 1/2 c
- chopped onion - 1/2 c
- fresh mushrooms, sliced - 1 lb
- diced, peeled potatoes - 1 c
How to make mushroom and potato chowder:
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water and milk, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms and potatoes. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add half and half and Parmesan cheese; heat through. Thicken with a cornstarch and water paste, if needed, to reach desired consistency. Serve immediately.Recipe categories: Potato, Soups & stews, Chowders.
Rating:
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