Garlic Mushroom Chowder

5 / 5 ( 1 Review )
4 Comments Jump to Recipe

I admit it.  I’m not a huge fan of veggies.  And my family doesn’t often go for the meatless meals, but this one is out of this world amazing!  The richness of the mushrooms and cream, plus the fresh, crisp veggies are an amazing combination, but add the savory garlic, and the melt in your mouth Parmesan cheese, and it’s over the top good!

Garlic Mushroom Chowder

When my Mother-in-Law made this a couple of weeks ago, I feel in love.  It’s creamy, rich, and after one slight adjustment to the original, it’s just about perfect!  The first one was fantastic, but since onions give me migraines, I swapped them out for garlic, and it just made this soup soar.  If you want to add onions, it’ll probably add a lot of flavor.  The original recipe called for 1 cup of onions.

Garlic Mushroom Chowder Ingredents This easy soup requires just a few ingredients, most of which you’ll have in your fridge!

Garlic Mushroom Chowder Sautee Garlic

Start by melting the butter in a large stock pot.  Add minced or pressed garlic and saute.  Make sure to stir it constantly, because the garlic will burn easily.  If you are a fan of garlic, you can add up to a whole bulb.  It’s amazing, and so flavorful.  After the garlic is sauteed, remove the pot from teh burner and add flour, salt and pepper.  Stir quickly until it becomes smooth.

Garlic Mushroom Chowder Coat Veggies

Return the pot to the burner, and add the water slowly, stirring constantly.  Bring it to a boil, and cook for 1 minute.  Continue stirring constantly. Then add the veggies, stir to coat the vegetables for about 3-4 minutes.  Reduce heat, add the lid and simmer for 30 minutes, stirring every few minutes. Don’t overcook, because you want the carrots and celery to stay crisp, and the potatoes to be firm, not mushy.

Garlic Mushroom Chowder Reduce

Add cream and cheese and heat through, but don’t bring to a boil. Remove from heat, serve and enjoy!  We love this with potato rolls, or fresh baked bread.


Rachael Ray Hard Anodized II Nonstick

Garlic Mushroom Chowder

The richness of the mushrooms and cream, plus the fresh, crisp veggies are an amazing combination, but add the savory garlic, and the melt in your mouth Parmesan cheese, and it's over the top good!
5 / 5 ( 1 Review )
Print Pin Rate
Serves: 6
Adjust Servings: 6


  • ½ Cup butter
  • ½ to 1 bulb Garlic
  • 4 tablespoon flour
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 4 Cups Water
  • 2 Pounds fresh mushrooms sliced
  • 2 Cups chopped celery
  • 2 Cup diced white potatoes
  • 1 Cup chopped carrots
  • 2 Cups Cream 1 pint
  • 1.5 Cups Parmesan cheese
  • 1 Cup Onions optional


  • In a large kettle, saute garlic (and onions if you choose), for 2-3 minutes (or until onions are tender).
  • Remove from heat, add flour salt and pepper and stir constantly until smooth
  • Return to heat, and gradually add water, stirring constantly.
  • Bring to a boil while stirring and cook for one minute.
  • Add mushrooms, celery, potatoes, and carrots.
  • Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
  • Add cream and cheese, and heat through. Be careful not to let boil.
  • Remove from heat and serve.


Calories: 646kcal | Carbohydrates: 31g | Protein: 18g | Fat: 52g | Sodium: 1404mg | Fiber: 5g | Sugar: 7g

Meal Type: Main Dish, Winter
Categories: Soups and Chilis, Stove Top

Comments & Reviews

  • Hello,

    My husband and I are vegan….I’m going to try this substituting in coconut oil for the butter, spelt flour for the regular flour, almond milk for the cream, and leaving out the Parmesan. Hopefully it will be as good as your original….I’m excited to try it!

    Jamie (-:

  • Oh yum. I’m a lazy single woman who lives off of TV dinners and peanut butter toast. This looks easy and super healthy. I’m gonna try it. Thank you 🙂

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