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Mushroom-Potato Chowder




Source of Recipe


Southern Living 12/92






List of Ingredients



• 2 T butter or margarine
  
• 1 small onion, chopped
  
• 1 stalk celery, chopped
  
• 1/2 small green pepper, chopped
  
• 1 (8 oz) pkg sliced fresh mushrooms
  
• 2 cups peeled and diced red potatoes
  
• 2 cups chicken broth
  
• 1/2 tsp dried thyme
  
• 2 cups milk, divided
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 3 T all-purpose flour
  






Instructions



1. Melt butter in a large Dutch oven; add onion, celery, green pepper, and mushrooms. Cook, stirring frequently, until tender. Stir in potato, chicken broth, and thyme. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until potatoes are tender.
   
2. Stir in 1 1/2 cups milk, salt and pepper. Combine remaining 1/2 cup milk and flour, stirring until smooth. Stir into chowder and simmer, uncovered, stirring frequently, until slightly thickened.
   






Final Comments


Yield: 1 1/2 quarts