Happy Monday! How was your weekend? Something really exciting happen to me. Pillsbury’s social media team shared my Biscuits, Sausage & Gravy Casserole on their Facebook & Twitter pages. The amount of activity I got on my blog and Facebook has been so amazing! I’m so thankful for all of my new visitors. I can not stop smiling. 🙂 It’s really nice to be recognized and know people love my recipes. Thank you, thank you, thank you!!
For all of my soup lovers, I got a great chowder for you to try. And guess what? You won’t find a touch of cream in this recipe. (just reduced fat sour cream.) The chowder get’s it thick consistency by adding diced potatoes and using an immersion blender. I’d say it’s healthy but the night I made this I was craving bacon….which is like every night. If you’re vegetarian or looking to cut calories, you can omit the bacon.
Like most of my week night meals, this soup will be ready for you to eat in less than 40 minutes. I enjoyed this chowder with some crusty bread. It’s great for dipping and rounding out the meal.
This chowder has everything I love — Veggies & bacon. Creamy texture. Lots of flavor. Quick ready meal.
I hope you give it a try!
Creamy Mushroom Chowder with Bacon
- 8 slices of bacon, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 10 oz container sliced mushrooms, cleaned
- 2 large potatoes, peeled and diced
- 3 cups stock (I used beef)
- 2/3 cup reduced fat sour cream
- Salt & Pepper
- Parsley for garnish
- Crusty bread
- In a large cast iron dutch oven or stock pot, cook bacon pieces. When the bacon has browned, remove pieces and set on a paper towel lined plate. Set aside.
- In the same pot, add onions to the bacon fat. Cook and stir for 2 minutes. Add garlic and continue to stir & cook for 5 minutes. Pour mushrooms and cook until slighty soft.
- Add potatoes and stock. Add more stock if the potatoes aren’t covered with liquid. Bring to a boil and simmer for 20 minutes.
- Using an immersion blender, puree half of the chowder. (You can also use a blender if you don’t have an immersion blender.) Add sour cream. Stir to incorporate into soup. Add bacon to the chowder. (I saved a couple pieces to garnish.) Taste chowder, add salt & pepper if needed. When you’re ready to serve, garnish with parsley and warm bread.