"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushroom-potato Chowder Recipe

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This recipe for Mushroom-potato Chowder, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Smith
Added: Wednesday, August 27, 2008


2 tbsp butter
1 small onion, chopped
1 stalk celery, chopped
small green pepper, chopped
8 oz. sliced fresh mushrooms
2 cups peeled and diced red potatoes
2 cups chicken stock
tsp dried thyme
2 cups milk (divided)
tsp salt
tsp pepper
3 tbsp flour

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




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