Mushroom & Potato Chowder

A pound of fresh mushrooms and diced potatoes simmered in a roux-thickened broth, finished with half-and-half and Parmesan. This chowder gets its body from two sources: the flour roux built at the start and the potatoes breaking down slightly during the 30-minute simmer.

Building the roux first (butter, onion, flour stirred into a smooth paste) before adding water creates a thickened base that coats the vegetables instead of producing a thin, brothy soup. Stir constantly as you add the water to prevent lumps.

The mushrooms, celery, potatoes, and carrots all go in at the same time and simmer together. The potatoes soften and release starch, which naturally thickens the chowder even further.

Cream and Parmesan go in at the very end. Just heat through. Boiling after adding dairy can cause the cream to separate.

Kitchen Tips

• Slice the mushrooms rather than chopping. Slices hold their shape better during simmering and give the chowder visual appeal.
• Dice the potatoes small so they cook in the same time frame as the other vegetables.
• Stir the flour into the sautéed onion thoroughly before adding water. Raw flour lumps won’t dissolve once liquid goes in.
• Add the Parmesan off the heat and stir until melted for a smooth finish.

Variations

• Bacon chowder: Add crumbled cooked bacon for a smoky, salty addition.
• Wild mushroom: Use a mix of cremini, shiitake, and oyster mushrooms for a more complex, earthy flavor.