Mushroom Medley Chowder

By á-174942

Ingredients

• 1/4 cup butter
• 1 can ready-to-serve chicken broth - (13 3/4 oz)
• 1 pound mixed fresh mushrooms chopped or sliced (mixture could include white, crimini, portabella, shiitake, oyster)
• 2 cups half-and-half
• 1 cup diced peeled potatoes
• 1 tablespoon cornstarch
• 1 cup diced carrots
• 1 tablespoon salt
• 1/2 cup diced celery
• 1/4 teaspoon freshly-ground black pepper
• 1/2 cup chopped onion

Details

Servings 6

Preparation

Step 1

In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.

This recipe yields 6 servings.