This mushroom chowder recipe is a perfect option as a rich starter or a gorgeous meal for those cooler days. Try this simple recipe using only the freshest ingredients.
Traditionally, chowder is a type of rich soup with white sauce base that’s prepared with milk or cream and a thickening agent, like cornstarch, flour, or potatoes, to achieve a thick consistency. Popular variations include fish or clams (like the famous New England Clam Chowder) with potatoes and onions. This particular mushroom chowder recipe uses potatoes to achieve that hearty feel.
This recipe’s secret ingredient is biltong, which adds oodles of taste. It is added in right at the end, so you can easily create the recipe without it – though we’d certainly suggest you try it out.
Recipe serves 6-8.
- 30ml oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 60g butter
- 30ml cake flour
- 500g button mushrooms, sliced
- 80ml white wine
- 1.25L chicken stock
- 1 potato, cut into cubes
- 3 sprigs thyme
- 375ml milk
- 125ml cream
- 150g ground, fine biltong
- Salt and milled black pepper
- Heat the oil in a pan and gently fry the onion for 5 minutes.
- Add the garlic, butter and flour and cook for 2-3 minutes.
- Stir in the mushrooms and cook for 5 minutes.
- Increase the heat and add the white wine. Cook for 2-3 minutes.
- Add the chicken stock, potatoes and thyme. Cook for 10 minutes.
- Stir in the milk, cream and biltong and season to taste. Simmer for 2 – 3 minutes.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? TRY THESE:
Mushroom Chowder Notes
Also, check out our full Recipes Archive.