Mushroom Potato Chowder

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

6 Servings

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min

https://damndelicious.net/2018/09/10/mushroom-potato-chowder/

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

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 immediately.